R. Thomas
Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly (U.P.) 243 122, India
LiveDNA: 91.2092
A.S.R. Anjaneyulu
Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly (U.P.) 243 122, India
S.K. Mendiratta
Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly (U.P.) 243 122, India
N. Kondaiah
National Research Center on Meat, Hyderabad, India
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How to cite this article
R. Thomas, A.S.R. Anjaneyulu, S.K. Mendiratta and N. Kondaiah, 2008. Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages. American Journal of Food Technology, 3: 89-99.
DOI: 10.3923/ajft.2008.89.99
URL: https://scialert.net/abstract/?doi=ajft.2008.89.99
DOI: 10.3923/ajft.2008.89.99
URL: https://scialert.net/abstract/?doi=ajft.2008.89.99