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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...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2013
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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