Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage

Songklanakarin Journal of Science and Technology

Volumn 30, Issue SUPPL. 1, 2008, Pages 41-50

  Wattanachant, Saowakon ^a   Sornprasitt, Thanyaporn ^a   Polpara, Yoottana ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Canning, and curry; Chemical composition; Colour; Goat meat; Quality characteristics; TBARS; Texture

Indexed keywords

EID: 48249102347     PISSN: 01253395     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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