PHYSICO-CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF VALUE ADDED BUFFALO MEAT LOAVES PACKED AND STORED UNDER CHILLER STORAGE
dc.contributor.author | Dusyanthan K | |
dc.contributor.author | Narendra Babu C | |
dc.contributor.author | Vasanthi C | |
dc.contributor.author | Muthulakshmi M | |
dc.contributor.author | Robinson JJ Abraham | |
dc.contributor.author | Tensingh Gnanaraj P | |
dc.contributor.other | TANUVAS | |
dc.date.accessioned | 2024-08-05T06:40:18Z | |
dc.date.available | 2024-08-05T06:40:18Z | |
dc.date.issued | 2014 | |
dc.description.abstract | Emulsion based value added buffalo meat loaves were prepared using different binders and low Value meat including offal meat to assess the physico-chemical [pH, Hunter's colour a*, L* and b’* values, Shear Force Value (SFV), Thio-barbit-uric Acid Number (TBA No) and Tyrosine Value (TV)], microbiological | |
dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810212817 | |
dc.language.iso | English | |
dc.pages | 231 | |
dc.title | PHYSICO-CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF VALUE ADDED BUFFALO MEAT LOAVES PACKED AND STORED UNDER CHILLER STORAGE | |
dc.title.alternative | National Seminar on “Education and Research Perspectives for current and future trends in the Indian meat industry” | |
dc.type | Other |