Composition of Emulsion Based Low Fat Chicken Meat Balls Fortified with Pearl Millet

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dc.contributor.authorSanthi, D.
dc.contributor.authorKalaikannan, A.
dc.contributor.authorPrabhu, S. Arun
dc.contributor.authorMalairaj, P.
dc.date.accessioned2017-01-19T10:01:26Z
dc.date.available2017-01-19T10:01:26Z
dc.date.issued2014-12
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/96927
dc.language.isoen_USen_US
dc.publisherTANUVASen_US
dc.subjectVeterinary Scienceen_US
dc.subjectMeat Science and Technologyen_US
dc.subjectMeat Processing and Preservationen_US
dc.subjectPoultry Scienceen_US
dc.subjectLow Faten_US
dc.subjectChicken Meat Ballsen_US
dc.subjectFortifieden_US
dc.subjectPearl Milleten_US
dc.titleComposition of Emulsion Based Low Fat Chicken Meat Balls Fortified with Pearl Milleten_US
dc.title.alternativeNational Seminar on Education and Research Perspectives for Current and Future Trends in the Indian Meat Industryen_US
dc.typeOtheren_US
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