Development of Snack Containing Meat By-Products and its Nutritional Evaluation

Authors

  • Dilip Subba Food Technology Central Campus of technology, T.U. Dharan

DOI:

https://doi.org/10.3126/tuj.v23i1.4553

Keywords:

Snack, Meat products, Liver, Spleen

Abstract

Available with full text.

Key words: Snack; Meat products; Liver; Spleen

Tribhuvan University Journal

Vol XXIII, No. 1, 2001

Page: 43-49

Uploaded date: 21 April, 2011

 

Downloads

Download data is not yet available.
Abstract
445
PDF
493

Author Biography

Dilip Subba, Food Technology Central Campus of technology, T.U. Dharan

Associate Professor

Downloads

How to Cite

Subba, D. (2011). Development of Snack Containing Meat By-Products and its Nutritional Evaluation. Tribhuvan University Journal, 23(1), 43–49. https://doi.org/10.3126/tuj.v23i1.4553

Issue

Vol. 23 No. 1 (2001)

Section

Articles

License

© Center for Research, Tribhuvan University