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http://krishi.icar.gov.in/jspui/handle/123456789/26183| Title: | Microstructural and physico-chemical properties of seekh-kebabs during grilling, roasting and smoking |
| Other Titles: | Not Available |
| Authors: | Banerjee, R., Naveena, B.M. and Muthukumar, M |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR-National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2018-01-01 |
| Project Code: | Not Available |
| Keywords: | seekh-kebabs during grilling, roasting and smoking |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The diversity of the Asian continent has resulted in infiltration of varieties of heritage meat products, which transformed into spicy ethnic dishes. Eventhough, varieties of ethnic meat products are consumed by a large section of people in south and middle-east Asia; their processing, nutritional value, packaging and storage are not scientifically validated. Seekh-Kebab, originally known as Shish Kebab, a popular traditional meat product in the Indian subcontinent and gulf countries literally means a small piece of meat roasted on a spit or skewer. Shish actually means a "sword" or skewer and kebab means "to roast". Ground or minced meat along ... |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Fleischwirchaft International |
| Volume No.: | 3 |
| Page Number: | 50-54 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://www.genios.de/fachzeitschriften/artikel/FLWI/20180704/microstructural-and-physico-chemica/20180704458716.html |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/26183 |
| Appears in Collections: | AS-NRCMeat-Publication |
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