Evaluation of Optimum Processing Method and Age for Preparation of Tandoori Duck

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dc.contributor.authorDushyanthan, K.
dc.contributor.authorSenthilkumar, P.
dc.contributor.authorVasanthi, C.
dc.date.accessioned2016-09-19T14:32:55Z
dc.date.available2016-09-19T14:32:55Z
dc.date.issued2010
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/77388
dc.language.isoen_USen_US
dc.publisherTANUVASen_US
dc.subjectTandoori Ducken_US
dc.subjectType of applicationen_US
dc.subjectTime of Marinationen_US
dc.subjectSensory Evaluationen_US
dc.subjectAppearanceen_US
dc.subjectFlavouren_US
dc.subjectJuicinessen_US
dc.subjectTenderness and Overall Acceptabilityen_US
dc.subjectPhysico-chemical Characteristicsen_US
dc.subjectpHen_US
dc.subjectSFV and cooking yielden_US
dc.subjectProximate compositionen_US
dc.subjectMoistureen_US
dc.subjectProtein and faten_US
dc.subjectPoultry Scienceen_US
dc.subjectIPSACON 2010en_US
dc.titleEvaluation of Optimum Processing Method and Age for Preparation of Tandoori Ducken_US
dc.title.alternativeXXVII Annual Conference and National Symposium of Indian Poultry Science Associationen_US
dc.title.alternativePoultry Products Technology, Economics And Marketingen_US
dc.typeOtheren_US
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