Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage.

Ahmad, S; Rizawi, J A; Srivastava, P K

Ahmad, S; Rizawi, J A; Srivastava, P K.

Affiliation

Ahmad S; Department of Post-harvest Engineering and Technology, Aligarh Muslim University, Aligarh, 202 002 India.

J Food Sci Technol ; 47(3): 290-4, 2010 Jun.

Article in En | MEDLINE | ID: mdl-23572639

Key words

Buffalo meat; Emulsion sausage; Shelf-life; Soy protein isolate; Thiobarbituric acid value; Total plate count

Fulltext

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551028
https://dx.doi.org/10.1007/s13197-010-0045-x

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2010 Type: Article

Fulltext

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3551028
https://dx.doi.org/10.1007/s13197-010-0045-x

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Food Sci Technol Year: 2010 Type: Article