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Quality characteristics of loaves from buffalo meat, liver and vegetables.

Journal Title:
Meat science.
Journal Volume/Issue:
2004 July, v. 67, no. 3
Main Author:
Devatkal, S.
Other Authors:
Mendiratta, S.K. and Kondaiah, N.
Format:
Article
Language:
English
Subjects:
buffalo meat
livers as food
carrots
potatoes
meat products
food quality
sensory evaluation
flavor
juiciness
texture
shear strength
hardness
color
appearance (quality)
food acceptability
pH
moisture content
protein content
lipid content
storage quality
shelf life
plate count
aerobes
psychrotrophic bacteria
View in NAL's Catalog:
IND43629482