Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India - Concepedia

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Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India

19

Citations

44

References

2020

Year

Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, Rehana Akhter, Adil Gani, Tariq Ahmad Ganaie

Low-fat Meat ProductMeat PackagingFood AnalysisAgricultural EconomicsFood EngineeringFood ProcessingMeat QualityCholesterol OxidationXanthan GumMeat ScienceHealth Sciences

References

	Year	Citations

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