PHYSICO-CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF VALUE ADDED BUFFALO MEAT LOAVES PACKED AND STORED UNDER CHILLER STORAGE

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dc.contributor.authorDusyanthan K
dc.contributor.authorNarendra Babu C
dc.contributor.authorVasanthi C
dc.contributor.authorMuthulakshmi M
dc.contributor.authorRobinson JJ Abraham
dc.contributor.authorTensingh Gnanaraj P
dc.contributor.otherTANUVAS
dc.date.accessioned2024-08-05T06:40:18Z
dc.date.available2024-08-05T06:40:18Z
dc.date.issued2014
dc.description.abstractEmulsion 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.urihttps://krishikosh.egranth.ac.in/handle/1/5810212817
dc.language.isoEnglish
dc.pages231
dc.titlePHYSICO-CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC CHARACTERISTICS OF VALUE ADDED BUFFALO MEAT LOAVES PACKED AND STORED UNDER CHILLER STORAGE
dc.title.alternativeNational Seminar on “Education and Research Perspectives for current and future trends in the Indian meat industry”
dc.typeOther
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