EFFECT OF VACUUM TUMBLING ON TANDOORI CHICKEN QUALITY”

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dc.contributor.advisorRamamurthy, N.
dc.contributor.advisorNarendrababu, R.
dc.contributor.advisorManohar, G. Raj
dc.contributor.authorPopat, Dukare Sagar
dc.contributor.authorTANUVAS
dc.date.accessioned2018-02-07T08:41:36Z
dc.date.available2018-02-07T08:41:36Z
dc.date.issued2015
dc.descriptionTNV_TH_2015_MVM13021en_US
dc.description.abstractA study was canied out to detennine the effect of Vacuum tumbling on tandoori chicken quality and its suitability for adoption of that technique for commcrcial processing of tandoori chicken. The study was carried out in four experimental phases. In first experimental phase 12 trials with each five commercial broilers reared in Department of Poultry Science, Madras Veterinary College, Chennai-7 were subjected for the study. In second experimental phase siinilar to the first phase rcared, native chicken were subjected, in the third phase Commercial broiler purchased from market and in the fourth phase, native chicken purchased from market were subjected for study. Fresh meat and Tandoori product prepared from those meat were subjected to Physico-chcinieal, microbiological and sensory studies.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810040537
dc.keywordsEffect - vacuum tumbling - tandoori chicken - qualityen_US
dc.language.isoenen_US
dc.pages1-5en_US
dc.publisherTANUVAS, Chennaien_US
dc.subPoultry Scienceen_US
dc.subjectVeterinary Scienceen_US
dc.subjectPoultry Scienceen_US
dc.themePoultry Scienceen_US
dc.these.typeM.V.Sc.en_US
dc.titleEFFECT OF VACUUM TUMBLING ON TANDOORI CHICKEN QUALITY”en_US
dc.typeThesisen_US
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