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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...
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| Tác giả khác: | |
| Định dạng: | Ph.D Thesis |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
2006
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Kerala Agricultural University
| Số hiệu: |
636.088 KAV/TE |
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| Sao chép | Trạng thái trực tiếp không khả dụng |