Effect of Drying Methods on Value Added Duck Meat Balls
نویسندگان
چکیده
منابع مشابه
Effect of Packaging on Lipid Oxidation, Sensory and Color Attributes of the Value Added Mutton Meat Balls during Refrigeration
Demand for nutritious, healthy and RTE (ready to eat) meat and chicken products with functional values is increasing all over the world. The colour of RTE mutton products is one of the important attributes for consumer preference and its acceptability. Use of synthetic colorants in meat products is responsible for various allergic reactions [1] and therefore consumers prefer naturally derived c...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2020
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2020.903.179