Narayan, R., Mendiratta, S. K., & Mane, B. G. (2013). Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry. J Food Sci Technol.
Citação norma ChicagoNarayan, Raj, S. K. Mendiratta, and B. G. Mane. "Effects of Citric Acid, Cucumis Powder and Pressure Cooking On Quality Attributes of Goat Meat Curry." J Food Sci Technol 2013.
Deismireacht MLANarayan, Raj, S. K. Mendiratta, and B. G. Mane. "Effects of Citric Acid, Cucumis Powder and Pressure Cooking On Quality Attributes of Goat Meat Curry." J Food Sci Technol 2013.
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