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2016-10-10
Effect of processing temperature (40, 50 and 60oC) and holding time (4, 5 and 6hours) on
nutritional and functional properties of powdered chicken eggs were determined in a completely
randomized ...
MUSA MUHAMMAD UMAR
- Masters
2016-10-12
Effect of processing temperature (40, 50 and 60oC) and holding time (4, 5 and 6hours) on
nutritional and functional properties of powdered chicken eggs were determined in a completely
randomized ...
MUSA MUHAMMAD UMAR
- Masters
2016-10-10
Effect of processing temperature (40, 50 and 60oC) and holding time (4, 5 and 6hours) on
nutritional and functional properties of powdered chicken eggs were determined in a completely
randomized ...
MUSA MUHAMMAD UMAR
- Masters