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Quality characteristics of restructured mutton slices developed by cold set binding systems.
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View Archive Info| Field | Value | |
| Title |
Quality characteristics of restructured mutton slices developed by cold set binding systems.
Not Available |
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| Creator |
Reddy GVB, Sen A.R, Nair P.N, Reddy K.K and Reddy K.S
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| Subject |
Quality characteristics mutton slices cold set binding system
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| Description |
Not Available
The present investigation was carried out to evaluate the influence of various levels (0, 0.5, 1.0 and 1.5%) of calcium alginate as a cold-set binder on the cold-set gelation of restructured mutton slices (RMS). Addition of 1.5% calcium aiginate showed significantly (P Not Available |
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| Date |
2018-12-01T09:51:09Z
2018-12-01T09:51:09Z 2013-12-31 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/14898 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Home News in FleischWirtschaft International
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