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

 

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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

Articles

License

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© Center for Research, Tribhuvan University