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Kondaiah, N.
- Preparation of Chicken Emulsion from Spent Hen Meat for Stuffing Parathas
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1 Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122, IN
1 Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar-243122, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 3 (2004), Pagination: 118-123Abstract
Meat has been a source of nourishment for man since time immemorial. Poultry meat is most preferred due to it's many positive characteristics like excellent flavour, easy digestibility, low fat content, high amount of polyunsaturated fatty acids, and tenderness because of low connective tissue and shorter muscle fibre. It is rich in protein and fairly good in vitamins and minerals.- Consumption Pattern of Meat and Eggs in a Rural Area
Abstract Views :171 |
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Authors
Affiliations
1 Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243122, (U. P.), IN
1 Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar - 243122, (U. P.), IN