Comparison of hurdle treatments for buffalo meat

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1552-1563

  Malik, Altaf H ^a   Sharma, Brahma Deo ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Chemical composition; Chemical preservatives; Cooking; Drying; Electrophoresis; Foods of animal origin; Honey; Lipid oxidation; Microbiology; Organic acids

Indexed keywords

CHEMICAL COMPOSITIONS; CHEMICAL PRESERVATIVES; FOODS OF ANIMAL ORIGIN; HONEY; LIPID OXIDATION;

ANIMALS; CARBOXYLIC ACIDS; CHEMICAL CONTAMINATION; DESORPTION; DRYING; ELECTROPHORESIS; GLYCEROL; GLYCOLS; MICROORGANISMS; ORGANIC ACIDS; OXIDATION; SODIUM CHLORIDE;

PROPYLENE;

ANIMALIA;

EID: 77955235198     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02291.x     Document Type: Article

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