1. Shodhganga@INFLIBNET
  2. Jadavpur University
  3. Department of Food Technology and Bio-Chemical Engineering
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/218371
Title: Nutritional facts of sausages and other meat products prepared from pork and chicken an acceptability study
Researcher: Chowdhury, Jayanta
Guide(s): Chakraborty, Runu and Biswas, Subhasish
Keywords: Broilers (Chickens)
Cooking (Sausages)
Food technology and food microbiology
Meat products
Pork
Sausages -- Nutritional facts
University: Jadavpur University
Completed Date: 2015
Abstract: None newline
Pagination: 155 p.
URI: http://hdl.handle.net/10603/218371
Appears in Departments:Department of Food Technology and Bio-Chemical Engineering

Files in This Item:
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01_title.pdfAttached File42.88 kBAdobe PDFView/Open
02_dedication.pdf32.61 kBAdobe PDFView/Open
03_certificate.pdf346.44 kBAdobe PDFView/Open
04_university submission form.pdf42.95 kBAdobe PDFView/Open
05_acknowledgement.pdf444.89 kBAdobe PDFView/Open
06_contents.pdf62.54 kBAdobe PDFView/Open
07_list of tables and figures.pdf121.36 kBAdobe PDFView/Open
08_abbreviations.pdf93.05 kBAdobe PDFView/Open
09_chapter 1.pdf538.93 kBAdobe PDFView/Open
10_chapter 2.pdf778.14 kBAdobe PDFView/Open
11_chapter 3.pdf1.59 MBAdobe PDFView/Open
12_chapter 4.pdf3.33 MBAdobe PDFView/Open
13_chapter 5.pdf263.75 kBAdobe PDFView/Open
14_chapter 6.pdf175.95 kBAdobe PDFView/Open
15_bibliography.pdf590.46 kBAdobe PDFView/Open
16_annexure.pdf2.05 MBAdobe PDFView/Open
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