Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

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Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

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Restructured spent hen meat nuggets by using spent hen meat emulsion and ground spent hen meat batter were prepared and their quality and sensory acceptability were evaluated. | Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

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Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

Cooking quality and acceptability of nutrient rich pasta developed from composite flour

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Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

Acceptability scores and enhancement of nutritional quality parameters of buttermilk enriched with pomegranate peel powder

Effect of storage conditions on product characteristics and microbiological quality of self rising flour

Studies on changes in quality characteristics of brined seedling mango pieces during storage

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The acceptability of high resolution anoscopy examination in patients attending a tertiary referral centre

Nutritional value and acceptability of sweet biscuit developed from quality protein maize for nutritional security of rural as well as urban people

The feasibility, acceptability and outcomes of exergaming among individuals with cancer: A systematic review

Đang chuẩn bị liên kết để tải về tài liệu: Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

Cooking quality and acceptability of nutrient rich pasta developed from composite flour

Storage quality and acceptability of turkey meat pickle at room temperature (32 ± 5ºC)

Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

Acceptability scores and enhancement of nutritional quality parameters of buttermilk enriched with pomegranate peel powder

Effect of storage conditions on product characteristics and microbiological quality of self rising flour

Studies on changes in quality characteristics of brined seedling mango pieces during storage

Feasibility and acceptability of combining cognitive behavioural therapy techniques with swallowing therapy in head and neck cancer dysphagia

The acceptability of high resolution anoscopy examination in patients attending a tertiary referral centre

Nutritional value and acceptability of sweet biscuit developed from quality protein maize for nutritional security of rural as well as urban people

The feasibility, acceptability and outcomes of exergaming among individuals with cancer: A systematic review

Đang chuẩn bị liên kết để tải về tài liệu:
Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter