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QUALITY CHARACTERISTICS OF FRIED BROILER CHICKEN PREPARED BY TWO PROCESSING METHODS
K.P. YASHODA, V.K. MODI, N.S. MAHENDRAKAR, N.M. SACHINDRA, D. NARASIMHA RAOVolume:
14
Year:
2004
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4506.2004.tb00187.x
File:
PDF, 453 KB
english, 2004