- Volume 23 Issue 10
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Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
- Mohammad, Nisar P.U. (Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University) ;
- Chatli, M.K. (Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University) ;
- Sharma, D.K. (Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University) ;
- Sahoo, J. (Department of Livestock Products Technology, Guru Angad Dev Veterinary and Animal Sciences University)
- Received : 2009.05.27
- Accepted : 2010.03.15
- Published : 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
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