লোডিং...
Tenderisation of buffalo meat by calcium chloride marination
The present study on the tenderisation of buffalo meat by calcium chloride marination was designed to assess the effect of marination on tenderness and other organoleptic qualities of meat and to compare the effects with those of natural ageing. Samples of longissimus dorsi muscle between 9th and...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | Ph.D Thesis |
| ভাষা: | Undetermined |
| প্রকাশিত: |
Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
2006
|
Kerala Agricultural University
| ডাক সংখ্যা: |
636.088 KAV/TE |
|---|---|
| প্রতিলিপি | বর্তমান অবস্থা অনুপলব্ধ |