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Original Articles

Assessment of Storage Stability of Cooked Low-fat Buffalo Meat Balls in Low- Fat Gravy

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Pages 49-51 | Received 09 Feb 2004, Accepted 06 Aug 2004, Published online: 11 Nov 2011

References

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  • Kumar , S. and Sharma , B. D. 2003 . Effect of skimmed milk powder incorporation on the physico-chemical and sensory characteristics of restructured buffalo meat blocks . J. Appl. Anim. Res. , 23 : 217 – 222 .
  • Sharma , B. D. , Padda , G. S. and Yadav , P. L. 1994 . Development of gravy base for meat curry . Beverage and Food World. , 21 ( 4 ) : 7 – 8 .
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  • Witte , V. C. , Krause , S. F. and Bailey , M. E. 1970 . A new extraction method for determining 2- thiobarbituric acid values of pork and beef during storage . J. Food Sci. , 35 : 582 – 585 .

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