Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage as Influenced by Incorporation of Carrot Powder during Refrigerated Storage | Zendy

AI Assistant Blog Pricing

Open Access

Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage as Influenced by Incorporation of Carrot Powder during Refrigerated Storage

Author(s) -

Irfan Khan Saghir Ahmad

Publication year - 2015

Publication title -

journal of food processing and technology

Language(s) - English

Resource type - Journals

ISSN - 2157-7110

DOI - 10.4172/2157-7110.1000436

Subject(s) - food science , chemistry

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research

Address

John Eccles House
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom

About

About Careers Publisher Partners Contact Us Get Organisational Trial or Quote

Learn

FAQs Blog Terms of Use Privacy Policy

Download the Zendy App

Download on the

Discover

Explore

Copyright Knowledge E © 2026. All Rights Reserved.