Indian Journal of Small Ruminants (The)
SCOPUS
  • Year: 2016
  • Volume: 22
  • Issue: 1

Preparation of Chevon Meat Balls by Different Cooking Methods

  • Author:
  • Richa Rai, D. Bhattacharyya, N. Dalai1, S. Shekhar2, P.K. Praveen3, S. Ganguly4,
  • Total Page Count: 2
  • Page Number: 129 to 130

1Department of Veterinary Physiology and Biochemistry, West Bengal University Animal and Fishery Sciences, Kolkata-700 037, West Bengal

2Department of Animal Genetics and Breeding, West Bengal University Animal and Fishery Sciences, Kolkata-700 037, West Bengal

3Department of Veterinary Public Health and Epidemiology, West Bengal University Animal and Fishery Sciences, Kolkata-700 037, West Bengal

4Department of Fish Processing Technology, West Bengal University Animal and Fishery Sciences, Kolkata-700 037, West Bengal

Department of Livestock Products Technology, West Bengal University Animal and Fishery Sciences, Kolkata-700 037, West Bengal

*E-mail address: ganguly38@gmail.com

Online published on 14 March, 2016.

Keywords

Chevon, Meat ball, Pan fried, Raw meat, Sensory evaluation