Abstract
… Based upon various preservation techniques the meat products may be shelf stable like cured and canned products, snack type products, dry and intermediate meat products, meat …
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CITATION STYLE
APA
Sarkar, B. K., Upadhyay, S., Gogoi, P., Choudhury, S., & Deuri, D. (2020). Utilization of Spent Hen in Food Industry- A Review. International Journal of Current Microbiology and Applied Sciences, 9(7), 1442–1451. https://doi.org/10.20546/ijcmas.2020.907.165
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