KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/33954Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Akhlesh K verma | en_US |
| dc.contributor.author | Pawan Kumar | en_US |
| dc.contributor.author | Devendra Kumar | en_US |
| dc.contributor.author | Rajeev Ranjan | en_US |
| dc.date.accessioned | 2020-03-18T05:39:19Z | - |
| dc.date.available | 2020-03-18T05:39:19Z | - |
| dc.date.issued | 2018-01-01 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/33954 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | Not Available | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Not Available | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Sensory attributes of meat | en_US |
| dc.subject | Organoleptic properties | en_US |
| dc.subject | Low-fat meat products | en_US |
| dc.title | Reducing fat for improving health: The production of low-fat meat products requires adequate processing-Part 1. | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Article | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Fleisch Wirtschaft International | en_US |
| dc.publication.volumeno | 2 | en_US |
| dc.publication.pagenumber | 30-32 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | ICAR::National Research Centre on Camel | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| Appears in Collections: | AS-NRCC-Publication | |
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