Development and quality evaluation of cooked buffalo tripe rolls

Meat Science

Volumn 80, Issue 4, 2008, Pages 1194-1199

  Anandh, M Anna ^a   Radha, K ^b   Lakshmanan, V ^c   Mendiratta, S K ^c  

^a MADRAS VETERINARY COLLEGE   (India)

^b Kerala Veterinary and Animal Sciences University   (India)

^c INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Blade tenderization; Buffalo; Cooked rolls; Mincing; Quality; Tripe

Indexed keywords

EID: 52049122350     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.05.014     Document Type: Article

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