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Low ttempera ture preservation techniques and post the wing influence on quality attributes of buffen chevon and chicken meat

Tarique Ahmed Khokhar -2K18-APT-001

Low ttempera ture preservation techniques and post the wing influence on quality attributes of buffen chevon and chicken meat - 220 Pages

Supervisor: Dr.Ahmed Sultan Jatoi

Sindh Agriculture University, Tandojam, Department of, Animal Products Technology, 2022

Subjects--Topical Terms:
Animal Products Technology

Dewey Class. No.: 636 KHO

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