Studies on functionally of hydrocolloids in processed meat products

By:

SUKHCHARAN Jit Singh

Material type: Text

TextPublication details: Ludhiana PAU 1995Edition: Food Science and TechnologyDescription: 203,11LSubject(s):

DDC classification:

T 664.902.8 S92S

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.902.8 S92S (Browse shelf(Opens below))	Not for loan		189726
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.902.8 S92S (Browse shelf(Opens below))	Not for loan		189727

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

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