Nutritive Value of Egg and Meat and its Processing

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dc.contributor.authorThyagarajan, D.
dc.contributor.authorAshok, A.
dc.contributor.authorAnjana, V.R.
dc.contributor.authorLeelavathi, M.
dc.date.accessioned2018-03-21T04:47:29Z
dc.date.available2018-03-21T04:47:29Z
dc.date.issued2010
dc.description.abstractTurkey egg is considered to be one of the best sources of animal protein. The Turkey meat is low fat, high protein compared with red meat and is therefore a good raw material for products to be made for an increasingly sedentary and informed consumer.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810042233
dc.keywordsVeterinary Science, Poultry Science, Turkey Farmingen_US
dc.language.isoen_USen_US
dc.pages38-41en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectVeterinary Scienceen_US
dc.subjectPoultry Scienceen_US
dc.titleNutritive Value of Egg and Meat and its Processingen_US
dc.title.alternativeScientific Turkey Farming - 2010en_US
dc.typeBook chapteren_US
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