2015•MOJ Food Processing & TechnologyRequires access

Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder

Saghir Ahmad

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Key concepts: Food science, Shelf life, Skimmed milk, Food quality, Food storage, Food preservation, Lipid oxidation, Food technology

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Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder — Research Paper | ScholarLens