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Effect of processing and storage on the protein quality of precooked dehydrated mutton mince
Author(s) -
Prasad N Narayan,
Rao M V Rama,
Santhanam K
Publication year - 1988
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740430408
Subject(s) - food science , chemistry , protein quality
Protein quality of precooked dehydrated mutton mince, as evaluated by single determinations of NPU, has been found to remain unchanged compared with fresh mutton even after storing for six months under ambient conditions.