Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

出版年份 2013 全文链接

标题

作者

关键词

Gum tragacanth, Extended restructured mutton chops, Physico-chemical properties, Sensory attributes, Texture profile analysis and microbiological studies

出版物

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Volume 52, Issue 3, Pages 1626-1633

出版商

Springer Nature

发表日期

2013-10-12

DOI

10.1007/s13197-013-1172-y

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