Work

Low-fat mutton kofta prepared by using carrageenan as fat replacer: quality changes in cooked product during storage.

Year: 2009

Type: article

Source: CFTRI Institutional Repository

Authors: V.K. Modi, K. Yashoda, N. S. Mahendrakar

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W110686934

FWCI: 2.182

Cites:

Cited by: 14

Related to: 10