Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince

Author:

Thomas R.,Jebin N.,Barman K.,Das Anubrata

Funder

Ministry of Food Processing Industries, Government of India

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Quality of buffalo meat nuggets and rolls. The effect of particle size, egg liquid and smoking;Anjaneyulu;Fleischwirtschaft,1995

2. Official methods of analysis;AOAC,1995

3. Effect of chemical acidification and microbial fermentation on the rheological properties of meat products;Barbut;Meat Science,2005

4. Availability of fat level and cooking methods on sensory and textural properties of ground beef patties;Bell;Journal of Food Science,1978

5. Nutritive values of some commercial edible bamboo species of the North Eastern Himalayan regions;Bhatt;Indian Journal of Bamboo Rattan,2005

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