scholarly journals Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life

2020 ◽  
Vol 40 (1) ◽  
pp. 132-139 ◽  
Author(s):  
Deborah Silva do AMARAL ◽  
Alejandra CARDELLE-COBAS ◽  
Celina de Castro Querino DIAS ◽  
Darlinne Amanda Soares LIMA ◽  
Sérgio de Ferreira PEREIRA ◽  
...  
Keyword(s):  
Shelf Life ◽  
Maillard Reaction ◽  
Low Fat ◽  
Maillard Reaction Product ◽  
Goat Meat ◽  
Quality And Shelf Life

Effect of Edible Oils on Quality and Shelf Life of Low Fat Mayonnaise

2004 ◽  
Vol 3 (6) ◽  
pp. 340-343 ◽  
Author(s):  
A. Palma . ◽  
M.G. Aziz . ◽  
M.M. Chawdhury . ◽  
M.B. Uddin . ◽  
M. Alam .
Keyword(s):  
Shelf Life ◽  
Edible Oils ◽  
Low Fat ◽  
Quality And Shelf Life

Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

Meat Science ◽  
2008 ◽  
Vol 80 (3) ◽  
pp. 607-614 ◽  
Author(s):  
Arun K. Das ◽  
A.S.R. Anjaneyulu ◽  
Y.P. Gadekar ◽  
R.P. Singh ◽  
H. Pragati
Keyword(s):  
Shelf Life ◽  
Frozen Storage ◽  
Goat Meat ◽  
Quality And Shelf Life

scholarly journals Effect of Jujube powder on Quality and Shelf-life of Low-fat Sausage

2016 ◽  
Vol 53 ◽  
pp. 29-38 ◽  
Author(s):  
Ah Ra Go ◽  
Kwang Hyun Kim ◽  
Koo Bok Chin
Keyword(s):  
Shelf Life ◽  
Low Fat ◽  
Jujube Powder ◽  
Quality And Shelf Life
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