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A Study On The Effect Of Market Class, Cooking Method And Muscle Type On The Protein, Fat, Thiamins Niacin And Total Fatty Acid And Coatent Of Poultry Meat.
KrishiKosh
View Archive Info| Field | Value | |
| Title |
A Study On The Effect Of Market Class, Cooking Method And Muscle Type On The Protein, Fat, Thiamins Niacin And Total Fatty Acid And Coatent Of Poultry Meat.
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| Creator |
Bhagyalaxmi, S.
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| Subject |
meat, livestock, fats, acidity, vitamins, proteins, fatty acids, markets, animal products, unsaturated fatty acids
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| Date |
2014-05-06T13:44:28Z
2014-05-06T13:44:28Z 1982 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/2059702
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| Language |
en_US
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| Publisher |
APAU ; Hyderabad
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