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Storage stability of smoked buffalo rumen meat product treated with ginger extract
Smoked buffalo rumen meat products were prepared from 3 times blade tenderized buffalo tripe with 5.0% ginger extract and were subjected to various physico-chemical parameters, microbial profile and sensory quality at 25 ± 1 °C under aerobic packaging. All physico-chemical parameters, microbial coun...
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| Główni autorzy: | , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2012
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4033736/ https://ncbi.nlm.nih.gov/pubmed/24876655 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0622-2 |
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