ICAR Research Data Repository for Knowledge Management
STUDIES ON PROCESSING, DEVELOPMENT AND SHELF LIFE OF DUCK MEAT SAUSAGES
KrishiKosh
View Archive Info| Field | Value | |
| Title |
STUDIES ON PROCESSING, DEVELOPMENT AND SHELF LIFE OF DUCK MEAT SAUSAGES
MVSC;CVSc;TPTY; Acc No:T995 |
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| Creator |
NAVEEN, ZILLABATHULA
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| Contributor |
MASTHAN REDDY, P
PRABHAKARA REDDY, K Rao, V.D.P |
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| Subject |
DUCK; MEAT SAUSAGES; SHELF LIFE; PROCESSING
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| Description |
THESES
ABSTRACT : An investigation was carried out to study the processing, development and shelf life of duck meat sausages prepared by utilizing raw and partially cooked duck meats. Soya flour at 10 percent level was selected, based on the results obtained from four preliminary trials conducted to select the binder. Duck meat sausages prepared by incorporating both raw meat and partially cooked meat were separately evaluated fresh as well as under refrigerated (7 1C) and frozen (-18 1C) storage conditions for quality characteristics. Duck meat sausages prepared with raw meat had significantly (P Department of Livestock Products Technology , College of Veterinary Science, Tirupati - 517 502. |
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| Date |
2016-12-21T14:57:44Z
2016-12-21T14:57:44Z 2003-09 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/91895
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| Language |
en
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| Format |
application/pdf
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| Publisher |
Sri Venkateswara Veterinary University, TIRUPATI – 517 502,A.P
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