Validation of Different Formulation and Processing Conditions on Pork Frankfurters Using Response Surface Methodology

in 63rd International Congress of Meat Science and Technology
Autor:innen:
R.V. Wagh Department of Livestock Products Technology, College of Veterinary Science, Dev Veterinary and Animal Sciences University, Ludhiana 141 004 Punjab, India; rajwagh15@gmail.com

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M.K. Chatli Department of Livestock Products Technology, College of Veterinary Science, Dev Veterinary and Animal Sciences University, Ludhiana 141 004 Punjab, India; rajwagh15@gmail.com

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P. Kumar Department of Livestock Products Technology, College of Veterinary Science, Dev Veterinary and Animal Sciences University, Ludhiana 141 004 Punjab, India; rajwagh15@gmail.com

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N. Mehta Department of Livestock Products Technology, College of Veterinary Science, Dev Veterinary and Animal Sciences University, Ludhiana 141 004 Punjab, India; rajwagh15@gmail.com

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O.P. Malav Department of Livestock Products Technology, College of Veterinary Science, Dev Veterinary and Animal Sciences University, Ludhiana 141 004 Punjab, India; rajwagh15@gmail.com

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Art:
Kapitel
Seiten:
356–357
DOI:
https://doi.org/10.3920/9789086868605_154

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