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Efficacy of Peanut Paste as Functional Component in Premium Mutton Nuggets

  • Published:2016-06-30 Issue:3 Volume:41 Page:e12907
  • ISSN:0145-8892
  • Container-title:Journal of Food Processing and Preservation
  • language:en
  • Short-container-title:Journal of Food Processing and Preservation

Author:

Kumar R.R.1,Sharma B.D.1,Mendiratta S.K.1,Malav O.P.2,Talukder S.1,Irshad A.3

Affiliation:

1. Division of Livestock Products Technology; Indian Veterinary Research Institute; Izatnagar India

2. Division of Livestock Products Technology; GADVASU Ludhiana India

3. Department of Livestock Products Technology; College of Veterinary and Animal Sciences; Mannuthy India

Funder

Director IVRI and Head LPT Div

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. pH values of food products;ANON;Food Eng.,1962

2. Peanuts as functional food: A review;Arya;J. Food Sci. Technol.,2016

3. Effect of cooking and storage on lipid oxidation and development of cholesterol oxidizes in chicken meat;Babu;Ind. J. Poult. Sci.,1994

4. Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties;Berry;J. Food Sci.,1981
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