ICAR Research Data Repository for Knowledge Management
Microstructural and physico-chemical properties of seekh-kebabs during grilling, roasting and smoking
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View Archive Info| Field | Value | |
| Title |
Microstructural and physico-chemical properties of seekh-kebabs during grilling, roasting and smoking
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| Creator |
Banerjee, R., Naveena, B.M. and Muthukumar, M
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| Subject |
seekh-kebabs during grilling, roasting and smoking
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| Description |
Not Available
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 ... Not Available |
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| Date |
2019-12-02T05:33:10Z
2019-12-02T05:33:10Z 2018-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/26183 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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