[1]
Ranveerkar, B.P., Raziuddin, M., Devangare, A.A., Gaikwad, N.Z., Suryawanshi, R.D., Awandkar, S.P. and Kulkarni, R.C. 2024. Effect of Cooking Method on Quality Characteristics of Spent Hen Meat Finger. The Indian Journal of Nutrition and Dietetics. 61, 1 (Mar. 2024), 52–59. DOI:https://doi.org/10.21048/IJND.2024.61.1.35139.