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International Journal of Food Properties Volume 8, 2005 - Issue 1
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Original Articles

Effect of Curing, Antioxidant Treatment, and Smoking of Buffalo Meat on pH, Total Plate Count, Sensory Characteristics, and Shelf Life During Refrigerated Storage

S. Ahmad Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India
,
A. Anzar Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India
,
A.K. Srivastava Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India
&
P.K. Srivastava Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, IndiaCorrespondence[email protected]
Pages 139-150 | Received 23 Nov 2003, Accepted 02 May 2004, Published online: 06 Feb 2007

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