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Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature.
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View Archive Info| Field | Value | |
| Title |
Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature.
Not Available |
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| Creator |
Sen A.R, Naveena B.M, Muthukumar M and Vaithiyanathan S
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| Subject |
Colour myoglobin denaturation storage stability raw cooked mutton chops temperature
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| Description |
Not Available
In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P Not Available |
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| Date |
2018-09-24T10:29:12Z
2018-09-24T10:29:12Z 2014-12-31 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7221 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Springer Link
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