- Volume 23 Issue 10
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
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Mohammad, Nisar P.U.;Chatli, M.K.;Sharma, D.K.;Sahoo, J.
- 투고 : 2009.05.27
- 심사 : 2010.03.15
- 발행 : 2010.10.01
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at
Microwave Cooking;Pressure Cooking;Hot Air Oven Cooking;Meat Quality;Low-fat Patties;Buffalo Meat
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