Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat
Author:
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-18-0391.pdf
Reference40 articles.
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2. Comparative study of the physicochemical characteristics of an economic Buffalo (Bubalus bubalis) meat product and an economic Beef (Bos indicus) meat product with incorporation of bovine hemoglobin in powder in both formulations
3. Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
4. Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets
5. Technological demands of meat processing–An Asian perspective
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