Shelf Life of Smoked Buffalo Tripe Rolls at Refrigeration (4±1°C) Temperature
Author:
Publisher
Medwell Publications
Subject
General Earth and Planetary Sciences,General Environmental Science
Reference9 articles.
1. Chemical, Sensory and Microbiological Properties of Cured Pork and Turkey Ham Products
2. Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls
3. Studies on emulsion-type buffalo meat sausages incorporating skeletal and offal meat with different levels of pork fat
4. Buffalo meat as a salted and cured product
5. Cured products from different animal species
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