Evaluation of quality of chicken emulsions stored refrigerated (4 ± 1 °C) for chicken patties

Author:

Kala Rajani K.,Kondaiah Napa,Anjaneyulu Anne S.R.,Thomas Rajendran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference41 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages

2. Specific effect of phosphate on the functional properties and yield of buffalo meat patties

3. AOAC . (1995 ). Official Methods of Analysis, 16th edn . Pp. 1 -23 . Washington, DC: Association of Official Analytical Chemists.

4. APHA, and M.L. Speck . (1984 ). Compendium of Methods for the Microbiological Examination of Foods , 2nd edn (edited by ). Pp. 62 -495 . Washington, DC: American Public Health Association.

5. QUALITY OF SAUSAGE EMULSION PREPARED FROM MUTTON

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