ICAR - TANUVAS BUFFALO AND CHICKEN BASED EXTRUDED MEAT PRODUCTS
| dc.contributor.author | JJ Abraham, Robinson | |
| dc.contributor.author | Appa Rao, V | |
| dc.contributor.author | Narendra Babu, R | |
| dc.contributor.author | Ezhilvelan, S, et al., | |
| dc.contributor.author | TANUVAS | |
| dc.date.accessioned | 2021-03-17T05:31:10Z | |
| dc.date.available | 2021-03-17T05:31:10Z | |
| dc.description | TNV_AICRP_BC_E_47-51 | en_US |
| dc.description.abstract | Extrusion cooking is a high-temperature, short-time process in which moistened, expansive, starchy and/or proteinaceous food materials are plasticised and cooked in a tube by a combination of moisture, pressure, temperature and mechanical shear, resulting in molecular transformation and chemical reactions. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810162505 | |
| dc.keywords | Buffalo - Chicken - Extruded Meat Products | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 47-81 | en_US |
| dc.publisher | TANUVAS | en_US |
| dc.subject | Veterinary Science | en_US |
| dc.title | ICAR - TANUVAS BUFFALO AND CHICKEN BASED EXTRUDED MEAT PRODUCTS | en_US |
| dc.title.alternative | Technologies Developed under AICRP on PHET | en_US |
| dc.type | Book chapter | en_US |
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