Studies on functionally of hydrocolloids in processed meat products
SUKHCHARAN Jit Singh
Studies on functionally of hydrocolloids in processed meat products - Food Science and Technology - Ludhiana PAU 1995 - 203,11L
The effect of incorporation of some hydrocolloids on the quality of low fat (10%) patties, loaves and sausages from buffalo calves meat, goat meat (chevon) and culled hen meat were investigated. The moisture content of cooked products increased significan
MEAT -- PRESERVATION
EGG & MEAT HYDROCOLLOIDS LOAVES MEAT -- PRESERVATION PATTIES SAUSAGES.
T 664.902.8 S92S
Studies on functionally of hydrocolloids in processed meat products - Food Science and Technology - Ludhiana PAU 1995 - 203,11L
The effect of incorporation of some hydrocolloids on the quality of low fat (10%) patties, loaves and sausages from buffalo calves meat, goat meat (chevon) and culled hen meat were investigated. The moisture content of cooked products increased significan
MEAT -- PRESERVATION
EGG & MEAT HYDROCOLLOIDS LOAVES MEAT -- PRESERVATION PATTIES SAUSAGES.
T 664.902.8 S92S