Evaluation of Optimum Processing Method and Age for Preparation of Tandoori Duck
dc.contributor.author | Dushyanthan, K. | |
dc.contributor.author | Senthilkumar, P. | |
dc.contributor.author | Vasanthi, C. | |
dc.date.accessioned | 2016-09-19T14:32:55Z | |
dc.date.available | 2016-09-19T14:32:55Z | |
dc.date.issued | 2010 | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/77388 | |
dc.language.iso | en_US | en_US |
dc.publisher | TANUVAS | en_US |
dc.subject | Tandoori Duck | en_US |
dc.subject | Type of application | en_US |
dc.subject | Time of Marination | en_US |
dc.subject | Sensory Evaluation | en_US |
dc.subject | Appearance | en_US |
dc.subject | Flavour | en_US |
dc.subject | Juiciness | en_US |
dc.subject | Tenderness and Overall Acceptability | en_US |
dc.subject | Physico-chemical Characteristics | en_US |
dc.subject | pH | en_US |
dc.subject | SFV and cooking yield | en_US |
dc.subject | Proximate composition | en_US |
dc.subject | Moisture | en_US |
dc.subject | Protein and fat | en_US |
dc.subject | Poultry Science | en_US |
dc.subject | IPSACON 2010 | en_US |
dc.title | Evaluation of Optimum Processing Method and Age for Preparation of Tandoori Duck | en_US |
dc.title.alternative | XXVII Annual Conference and National Symposium of Indian Poultry Science Association | en_US |
dc.title.alternative | Poultry Products Technology, Economics And Marketing | en_US |
dc.type | Other | en_US |
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