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

Authors

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

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

 

Abstract
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Author Biography

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

Associate Professor

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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

Science

License

This license enables reusers to distribute, remix, adapt, and build upon the material in any medium or format for noncommercial purposes only, and only so long as attribution is given to the creator.

© Center for Research, Tribhuvan University

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