Open AccessEffect of different cooking procedures on microbiological quality of chevon meat balls
Author(s) -
R.B. Rai,
Debashis Bhattacharyya,
Praveen Kumar Praveen,
Subha Ganguly,
Nirupama Dalai,
Shashank Shekhar
Publication year - 2016
Publication title -
the asian journal of animal sciences/asian journal of animal sciences
Language(s) - English
Resource type - Journals
eISSN - 0976-8947
pISSN - 0973-4791
DOI - 10.15740/has/tajas/11.1/30-32
Subject(s) - food science , quality (philosophy) , mathematics , chemistry , physics , quantum mechanics