Quality of Chevon Patties as Influenced by Different Methods of Cooking

Journal of Food Science and Technology

Volumn 37, Issue 5, 2000, Pages 545-548

  Pawar, V D ^a   Khan, F A ^a   Agarkar, B S ^a  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chevon; Cooking methods; Patties; Physico chemical properties; Sensory attributes; Whey protein concentrate

Indexed keywords

EID: 0012065452     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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