Evaluation of Optimum Processing Method and Age for Preparation of Tandoori Duck
Loading...
Date
2010
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS
Abstract
Description
Keywords
Tandoori Duck, Type of application, Time of Marination, Sensory Evaluation, Appearance, Flavour, Juiciness, Tenderness and Overall Acceptability, Physico-chemical Characteristics, pH, SFV and cooking yield, Proximate composition, Moisture, Protein and fat, Poultry Science, IPSACON 2010