Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Development and Quality Evaluation of Buffalo Meat Shami Kebab Incorporated with Different Levels of Cooked Mashed Elephant Foot Yam
Authored by
M. Anna Anandh
Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Thanjavur District, Orathanadu – 614 625, Tamil Nadu, India.
M. Prema
Department of Livestock Products Technology, Veterinary College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University (TANUVAS), Thanjavur District, Orathanadu – 614 625, Tamil Nadu, India.