Quality and Acceptability of Meat Nuggets with Fresh <i>Aloe vera</i> Gel-Reference-Cited by-同舟云学术

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Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel

Published:2015-09-03 Issue:5 Volume:29 Page:702-708
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Rajkumar V.,Verma Arun K.,Patra G.,Pradhan S.,Biswas S.,Chauhan P.,Das Arun K.

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://ajas.info/upload/pdf/ajas-29-5-702.pdf

Reference26 articles.

1. An Evaluation of the Biological and Toxicological Properties ofAloe Barbadensis(Miller), Aloe Vera

2. A review on the relationship between aloe vera components and their biologic effects

3. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

4. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat;Grasas y Aceites;2024-03-15

2. Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India;Measurement: Food;2024-03

3. Effect of Oregano Essential Oil and Rosemary Extract Inclusion with Aloe vera Gel on the Quality and Storage Stability of Cooked Chicken Meat;Brazilian Journal of Poultry Science;2024

4. Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets;Sustainable Food Technology;2024

5. Properties and physiological effects of dietary fiber-enriched meat products: a review;Frontiers in Nutrition;2023-11-30

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