ICAR Research Data Repository for Knowledge Management
Effect of Cooking Methods on Quality Characteristics of Nuggets and Patties from Sheep, Goat and Rabbit Meat
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Effect of Cooking Methods on Quality Characteristics of Nuggets and Patties from Sheep, Goat and Rabbit Meat
Not Available |
|
| Creator |
Sen.A.R and Karim S.A
|
|
| Subject |
Cooking method, mutton product, rabbit meat product, physico-chemical quality.
|
|
| Description |
Not Available
The effect of cooking methods (moist vs dry heat) on physicochemical and sensory attributes of sheep, goat and rabbit meat products was studied. The cooking yield % was significantly (P Not Available |
|
| Date |
2018-11-17T04:41:24Z
2018-11-17T04:41:24Z 2011-12-31 |
|
| Type |
Article
|
|
| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/11651 |
|
| Language |
English
|
|
| Relation |
Not Available;
|
|
| Publisher |
Journal of Meat Science
|
|