Composition of Emulsion Based Low Fat Chicken Meat Balls Fortified with Pearl Millet
dc.contributor.author | Santhi, D. | |
dc.contributor.author | Kalaikannan, A. | |
dc.contributor.author | Prabhu, S. Arun | |
dc.contributor.author | Malairaj, P. | |
dc.date.accessioned | 2017-01-19T10:01:26Z | |
dc.date.available | 2017-01-19T10:01:26Z | |
dc.date.issued | 2014-12 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/96927 | |
dc.language.iso | en_US | en_US |
dc.publisher | TANUVAS | en_US |
dc.subject | Veterinary Science | en_US |
dc.subject | Meat Science and Technology | en_US |
dc.subject | Meat Processing and Preservation | en_US |
dc.subject | Poultry Science | en_US |
dc.subject | Low Fat | en_US |
dc.subject | Chicken Meat Balls | en_US |
dc.subject | Fortified | en_US |
dc.subject | Pearl Millet | en_US |
dc.title | Composition of Emulsion Based Low Fat Chicken Meat Balls Fortified with Pearl Millet | en_US |
dc.title.alternative | National Seminar on Education and Research Perspectives for Current and Future Trends in the Indian Meat Industry | en_US |
dc.type | Other | en_US |
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