Effects of salt and ammonium hydroxide on the quality of ground buffalo meat.
Naveena, B M
Effects of salt and ammonium hydroxide on the quality of ground buffalo meat. [electronic resource] - Meat science Apr 2011 - 315-20 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-4138
10.1016/j.meatsci.2010.11.004 doi
Ammonium Hydroxide
Animals
Buffaloes--metabolism
Color
Food Handling--methods
Hydroxides--chemistry
Lipid Peroxidation
Meat--analysis
Metmyoglobin--analysis
Sodium Chloride--chemistry
Thiobarbituric Acid Reactive Substances--analysis
Effects of salt and ammonium hydroxide on the quality of ground buffalo meat. [electronic resource] - Meat science Apr 2011 - 315-20 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-4138
10.1016/j.meatsci.2010.11.004 doi
Ammonium Hydroxide
Animals
Buffaloes--metabolism
Color
Food Handling--methods
Hydroxides--chemistry
Lipid Peroxidation
Meat--analysis
Metmyoglobin--analysis
Sodium Chloride--chemistry
Thiobarbituric Acid Reactive Substances--analysis