Effect of cooking on the composition of mutton.

Iyengar, J. R. and Kuppuswamy, S. and Bhatia, D. S. (1965) Effect of cooking on the composition of mutton. Food Technology, 19. pp. 120-122.

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Item Type:	Article
Uncontrolled Keywords:	cooking, mutton composition
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 02 Composition 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jun 2016 07:23
Last Modified:	07 Jun 2016 07:23
URI:	http://ir.cftri.res.in/id/eprint/3865

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