Cite
HARVARD Citation
Singh, T. et al. (2014). Evaluation of color and textural properties of chicken meat momos. Nutrition & food science. 44 (6), pp. 474-482. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Singh, T. et al. (2014). Evaluation of color and textural properties of chicken meat momos. Nutrition & food science. 44 (6), pp. 474-482. [Online].