Malik, Altaf Hussain <br/><br/>
Shelf life study of hurdle treated ready-to-eat spiced buffalo meat product stored at 30 ± 3 °C for 7 weeks under vacuum and aerobic packaging.  [electronic resource] 

 -  Journal of food science and technology  May 2014 
 - 832-44 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-011-0592-9  doi