2012•Journal of Food Processing & TechnologyRequires access

Effect of by-product incorporation on physicochemical and microbiological quality and shelf life of buffalo meat fermented sausage.

Vinita Puranik, Vandana Mishra, Neelam R. Yadav, Grabert B.K

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Key concepts: Shelf life, Food science, Fermentation, Buffalo meat, Product (mathematics), Quality (philosophy), Business, Biotechnology

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Effect of by-product incorporation on physicochemical and microbiological quality and shelf life of buffalo meat fermented sausage. — Research Paper | ScholarLens