{"title":"用不同水平的大豆、燕麦和鹰嘴豆粉制备雪佛兰块的质量特性","authors":"C. Singh","doi":"10.30954/2277-940x.02.2023.5","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":14917,"journal":{"name":"Journal of Animal Research","volume":"184 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality Attributes of Chevon Chunks Prepared with Varying Level of Soy, Oat and Chickpea Flour\",\"authors\":\"C. Singh\",\"doi\":\"10.30954/2277-940x.02.2023.5\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":14917,\"journal\":{\"name\":\"Journal of Animal Research\",\"volume\":\"184 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-04-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Animal Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30954/2277-940x.02.2023.5\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Animal Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30954/2277-940x.02.2023.5","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}