Open AccessDevelopment, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder
Author(s) -
Saghir Ahmad
Publication year - 2015
Publication title -
moj food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2381-182X
DOI - 10.15406/mojfpt.2015.01.00022
Subject(s) - food science , shelf life , skimmed milk , food quality , food storage , food preservation , lipid oxidation , food technology , chemistry , business , antioxidant , biochemistry
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