Effect of aerobic storage conditions on the quality of functional restructured buffalo meat fillets enriched with natural sources of dietary fibers and antioxidant components-Reference-Cited by-同舟云学术

Effect of aerobic storage conditions on the quality of functional restructured buffalo meat fillets enriched with natural sources of dietary fibers and antioxidant components

Published:2020-12 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ahmad S. R.¹^ORCID,Sharma B. D.²,Irshad A.³,Kumar Rajiv R.²,Malav O. P.⁴^ORCID,Talukder Suman²^ORCID

Affiliation:

1. Division of Livestock Products Technology SKUASTFVSc & AH, SKUAST Srinagar Kashmir India

2. Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India

3. Department of Livestock Products Technology CoVAS Mannuthy Kerala India

4. Department of Livestock Products Technology CoVS, GADVASU Ludhiana India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15072

Reference49 articles.

1. Barley as an extender in low sodium functional restructured buffalo meat fillets;Ahmad S. R.;Journal of Meat Science and Technology,2015

2. Improving the functional characteristics of low salt restructured buffalo meat fillets with the use of maize flour as an extender;Ahmad S. R.;SKUAST Journal of Research,2017

3. Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

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