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Author :
M. K. Chatli 1 Articles
1380 Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Mohammad P. U. Nisar, M. K. Chatli, D. K. Sharma, J. Sahoo
Asian-Australas J Anim Sci. 2010;23(10):1380-1385.   Published online August 20, 2010
DOI: https://doi.org/10.5713/ajas.2010.90305       Cited By 4
      
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