Effect of processed chicken skin blend on quality attributes of chicken patties

Simple item page
dc.contributor.advisorPrabhakaran, P.
dc.contributor.authorBashir, Raheel
dc.date.accessioned2018-04-18T05:50:06Z
dc.date.available2018-04-18T05:50:06Z
dc.date.issued2016-06
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810043868
dc.keywordsfood processing, chicken meat, skin, blending, food quality, pattiesen_US
dc.language.isoenen_US
dc.pages164en_US
dc.publisherG.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)en_US
dc.research.problemMeat Productsen_US
dc.subLivestock Product Technologyen_US
dc.subjectnullen_US
dc.themePoultry Meaten_US
dc.these.typeM.V.Sc.en_US
dc.titleEffect of processed chicken skin blend on quality attributes of chicken pattiesen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
RaheelBashir.pdf
Size:
8.2 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses