Development of chicken meat patties incorporating natural antioxidants

By:

Kashyap, Abhishek

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: Food Science and TechnologyDescription: 29cm. ; 78Subject(s):

DDC classification:

T 664.92 K13D

Summary: The objective of this study was to evaluate the quality and shelf life of chicken meat patties by incorporating natural plant antioxidants like ginger paste, tomato paste and aloe vera gel at optimized levels. Ginger paste (0, 2.0, 4.0, 5.0, 6.0, 8.0 and

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.92 K13D (Browse shelf(Opens below))	Not for loan		250688

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The objective of this study was to evaluate the quality and shelf life of chicken meat patties by incorporating natural plant antioxidants like ginger paste, tomato paste and aloe vera gel at optimized levels. Ginger paste (0, 2.0, 4.0, 5.0, 6.0, 8.0 and

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