Consumer Acceptance for Tumbled VS Commercially Marinated Tandoori

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dc.contributor.authorBabu, R. Narendra
dc.contributor.authorAbraham, Robinson J.J.
dc.contributor.authorRao, V. Appa
dc.contributor.authorSuresh, Vasanthi
dc.contributor.authorRamani, R.
dc.contributor.authorEzhilvelan, S.
dc.contributor.authorRuban, S. Wilfred
dc.date.accessioned2017-01-19T11:13:08Z
dc.date.available2017-01-19T11:13:08Z
dc.date.issued2014-12
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/96980
dc.language.isoen_USen_US
dc.publisherTANUVASen_US
dc.subjectVeterinary Scienceen_US
dc.subjectMeat Science and Technologyen_US
dc.subjectMeat Processing and Preservationen_US
dc.subjectConsumer Acceptanceen_US
dc.subjectTumbleden_US
dc.subjectMarinated Tandoorien_US
dc.titleConsumer Acceptance for Tumbled VS Commercially Marinated Tandoorien_US
dc.title.alternativeNational Seminar on Education and Research Perspectives for Current and Future Trends in the Indian Meat Industryen_US
dc.typeOtheren_US
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