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http://krishi.icar.gov.in/jspui/handle/123456789/33954| Title: | Reducing fat for improving health: The production of low-fat meat products requires adequate processing-Part 1. |
| Other Titles: | Not Available |
| Authors: | Akhlesh K verma Pawan Kumar Devendra Kumar Rajeev Ranjan |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Camel |
| Published/ Complete Date: | 2018-01-01 |
| Project Code: | Not Available |
| Keywords: | Sensory attributes of meat Organoleptic properties Low-fat meat products |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Not Available |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fleisch Wirtschaft International |
| Volume No.: | 2 |
| Page Number: | 30-32 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/33954 |
| Appears in Collections: | AS-NRCC-Publication |
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