ICAR Research Data Repository for Knowledge Management
Comparison of quality of sausages from chicken and rabbit meat
Indian Agricultural Research Journals
View Archive Info| Field | Value | |
| Title |
Comparison of quality of sausages from chicken and rabbit meat
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| Creator |
KUMAR, SUSHIL
MENDIRATTA, S K KESHRI, R C |
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| Subject |
Chicken meat, Rabbit, Physio-chemical parameters, Organoleptic characteristic
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| Description |
Studies were, conducted to compare quality parameters of sausages prepared from chicken and rabbit meat in proportions of 100:0, 75:25, 50:50, 25:75 and 0:100 respectively. Results indicated significantly (P
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| Publisher |
Directorate of Knowledge Management in Agriculture
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| Contributor |
—
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| Date |
2013-11-07
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| Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion — |
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| Format |
application/pdf
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| Identifier |
http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/34670
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| Source |
The Indian Journal of Animal Sciences; Vol 67, No 6 (1997)
0367-8318 |
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| Language |
eng
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| Relation |
http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/34670/15345
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| Rights |
Copyright (c) 2014 The Indian Journal of Animal Sciences
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