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Effects of citric acid, cucumis powder and pressure cooking on quality attributes of goat meat curry
In the present study, comparative effects of marination in citric acid (1 %), spray of cucumis powder (2 %) and pressure cooking (at 15 psi) were observed on quality attributes of goat meat curry. Significant difference (p < 0.05) was observed in pH of citric acid treated samples compared to othe...
Guardat en:
| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2013
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348252/ https://ncbi.nlm.nih.gov/pubmed/25745255 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1023-x |
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