EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA-Reference-Cited by-同舟云学术

EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA

Published:2009-12 Issue:6 Volume:33 Page:763-776
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

MODI VINOD KUMAR,YASHODA KATTERA PEMMAIAH,BHASKAR NARAYAN,MAHENDRAKAR NAMDADEV SUBBANNA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00309.x/fullpdf

Reference38 articles.

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2. Sensory quality of selected physicochemical properties of processed meat products produced in different plants;ANDRES;Acta Sci. Pol. Technol. Aliment,2006

3. Storage stability of low fat chicken sausages;ANDRES;J. Food Eng,2006

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