PHYSICO-CHEMICAL, PROXIMATE, SENSORY AND STORAGE QUALITY ATTRIBUTES OF VITIS VINIFERA INCORPORATED CHICKEN KABAB FROM SPENT HEN MEAT

H R Hakeem1; S Shafat1; Arvind Kumar1*; S Gupta1; D Bhardwaj1

PHYSICO-CHEMICAL, PROXIMATE, SENSORY AND STORAGE QUALITY ATTRIBUTES OF VITIS VINIFERA INCORPORATED CHICKEN KABAB FROM SPENT HEN MEAT

Authors

H R Hakeem1 Author
S Shafat1 Author
Arvind Kumar1* Author
S Gupta1 Author
D Bhardwaj1 Author

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Published

2016-01-01

Issue

Vol. 5 No. 2 (2016)

Section

Articles

How to Cite

PHYSICO-CHEMICAL, PROXIMATE, SENSORY AND STORAGE QUALITY ATTRIBUTES OF VITIS VINIFERA INCORPORATED CHICKEN KABAB FROM SPENT HEN MEAT. (2016). International Journal of Food and Nutritional Sciences, 5(2), 41-48. https://ijfans.org/index.php/Journal/article/view/394