Dushyanthan, K.Senthilkumar, P.Vasanthi, C.2016-09-192016-09-192010http://krishikosh.egranth.ac.in/handle/1/77388en-USTandoori DuckType of applicationTime of MarinationSensory EvaluationAppearanceFlavourJuicinessTenderness and Overall AcceptabilityPhysico-chemical CharacteristicspHSFV and cooking yieldProximate compositionMoistureProtein and fatPoultry ScienceIPSACON 2010Evaluation of Optimum Processing Method and Age for Preparation of Tandoori DuckXXVII Annual Conference and National Symposium of Indian Poultry Science AssociationPoultry Products Technology, Economics And MarketingOther