Effect of Cooked Mashed Tapioca on Quality and Acceptability of Chicken Meat Patties

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dc.contributor.authorAnandh, M. Anna
dc.contributor.authorVilli, R. Annal
dc.date.accessioned2016-10-25T14:24:54Z
dc.date.available2016-10-25T14:24:54Z
dc.date.issued2016-02
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/81866
dc.language.isoen_USen_US
dc.publisherTANUVASen_US
dc.subLivestock Products Technology (Meat Science)en_US
dc.subjectVeterinary Scienceen_US
dc.subjectFood Processingen_US
dc.subjectFood Preservationen_US
dc.subjectMashed Tapiocaen_US
dc.subjectChicken Meat Pattiesen_US
dc.subjectLivestock Products Technologyen_US
dc.titleEffect of Cooked Mashed Tapioca on Quality and Acceptability of Chicken Meat Pattiesen_US
dc.title.alternativeProceedings of the Second Convention of the Association of Meat Scientists and Technologists, February 2016en_US
dc.title.alternativeNational Seminar on Food Safety and Health Environment, February 2016en_US
dc.typeOtheren_US
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