Comparision of Functional Properties of Pork, Rabbit and Chicken Meat Separately or in Combinations for Sausage Production
| dc.contributor.advisor | Panda, P. C | |
| dc.contributor.author | Mendiratta, Sanjod Kumar | |
| dc.date.accessioned | 2018-10-09T07:07:07Z | |
| dc.date.available | 2018-10-09T07:07:07Z | |
| dc.date.issued | 1989 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810076342 | |
| dc.keywords | Chicken Meat | |
| dc.language.iso | English | |
| dc.pages | 112p. | |
| dc.publisher | College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar | |
| dc.sub | Animal Products Technology | |
| dc.these.type | M.V.Sc. | |
| dc.title | Comparision of Functional Properties of Pork, Rabbit and Chicken Meat Separately or in Combinations for Sausage Production | |
| dc.type | Thesis |