Citations in impact factor journals
Prevention of lipid oxidation in muscle foods by milk proteins
and peptides: A review Food Reviews International |
QUALITY AND SHELF-LIFE ASSESSMENT OF UNDERUTILIZED MARINE GASTROPOD PICKLE : QUALITY OF GASTROPOD PICKLE Journal of Food Processing and Preservation |
Citation to this article as recorded by
Maiti, A.K. and S.S. Ahlawat, 2010. Effect of natural tenderizers on physico-chemical properties of chicken gizzard and goat heart. Am. J. Food Technol., 6: 80-86. CrossRefDirect Link |
Pathak, V., V.P. Singh and Y. Sanjay, 2011. Ultrasound as a modern tool for carcass evaluation and meat processing: A review. Int. J. Meat Sci., 1: 83-92. CrossRefDirect Link |
Citation to this article as recorded by
Processing and food and beverage shelf life Food and beverage stability and shelf life |
Effect of natural tenderizers on physico-chemical properties of chicken gizzard and goat heart. American Journal of Food Technology Vol. 6, Issue 1, 80, 2010 |
Ultrasound as a Modern Tool for Carcass Evaluation and Meat Processing: A Review International Journal of Meat Science Vol. 1, Issue 2, 83, 2011 |
Effects of Whey Protein Injection as a Curing Solution on Chicken
Breast Meat Food Science of Animal Resources Vol. 39, Issue 3, 494, 2019 |
How to cite this article
B. Rajesh Kumar, A. Kalaikannan and K.T. Radhakrishnan, 2007. Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water. American Journal of Food Technology, 2: 38-43.
DOI: 10.3923/ajft.2007.38.43
URL: https://scialert.net/abstract/?doi=ajft.2007.38.43
DOI: 10.3923/ajft.2007.38.43
URL: https://scialert.net/abstract/?doi=ajft.2007.38.43