Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display

Meat Science

Volumn 74, Issue 2, 2006, Pages 409-415

  Naveena, B M ^a   Muthukumar, M ^a   Sen, A R ^a   Babji, Y ^a   Murthy, T R K ^a  

^a CENTRAL RESEARCH INSTITUTE FOR DRYLAND AGRICULTURE   (India)

Author keywords

Buffalo meat; Clove; Lactic acid; Vitamin C

Indexed keywords

SYZYGIUM AROMATICUM;

EID: 33746584828     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.04.020     Document Type: Article

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