Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets-Reference-Cited by-同舟云学术

Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets

Published:2010-01 Issue:1 Volume:75 Page:S31-S35
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Devadason I. Prince,Anjaneyulu A.S.R.,Babji Y.

Publisher

Wiley

Subject

Food Science

Reference20 articles.

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2. The effect of salt and phosphate preblending of buffalo meat on it's physico-chemical properties during refrigerated storage;Anjaneyulu;Fleischwirtschaft,1990

3. Performance of extenders and fillers in commercial preparation of wieners;Bawa;Indian J Meat Sci Technol,1988

4. Effect of electric 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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