31 results on '"Sensory attributes"'
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2. Nutritive and sensory quality of buffalo meat dried by hot air and combination of hot air – microwave stored under different packaging systems
3. Assessment of lipid profile and carcass traits in quail, fed on diet with incorporation of peppermint leaf powder at various levels
4. Effects of incorporation of camel milk casein hydrolysate on quality characteristics of chevon patties
5. Development and evaluation of quality characteristics of meat nuggets prepared with inclusion of Nelumbo nucifera root powder
6. Effect of incorporation of liver protein hydrolysate on processing characteristics of fibre-enriched meat loaves
7. Drying behaviour of curry leaves under different drying techniques
8. Technology of preparation of chicken jalebi and its sensory attributes
9. Standardisation and quality evaluation of jam using tender coconut pulp and fruit pulp
10. Development of low-fat chevon patties using sago flour as fat replacer
11. Physiochemical properties and meat quality parameters of wild boar meat: A review
12. Studies on organoleptic and nutritional properties of Kadaknath birds in different agro-climatic zones
13. Effect of Kappa Carrageenan on Physicochemical Quality and Sensory Attributes in Development of Chicken Meat Bites
14. Characterization of Beef from Cross-bred Cows Using Principal Component Analysis
15. Formulation and sensory quality of value added cookie for sports person
16. Effect of stevia leaf extract powder on sensory characteristics of Amrakhand
17. Study to assess the shelf life of chicken nuggets at 4±1°C
18. Effect of Plum Puree on Quality Characteristics and Sensory Attributes of Functional Chevon Patties
19. Formulation of rts using pineapple and wheat grass juice
20. Development and characterization of shelf-stable spent hen meat bhujia
21. Steam cooked meat spread: A new dimension to spent hen meat utilisation
22. Effect of Incorporation of Potato on the Quality of Restructured Spent Hen Meat Blocks
23. Sensory Attributes of Pork Pickle Incorporated with Fermented Bamboo Shoot
24. Optimization of the Level of Tapioca Starch in Chicken Meat Caruncles
25. Effect of Clove Powder and Modified Atmosphere Packaging on the Oxidative and Sensory Quality of Chicken Meat Caruncles During Ambient Storage (35±2°C) Conditions
26. Sensory attributes of chevon patties extended with soy protein
27. Utilization of green plantain and soy chunk for the development of restructured chicken meat blocks
28. Quality characteristics and textural attributes of restructured chicken meat blocks extended with potato
29. Sensory attributes of wheat (Triticumspecies) flour based 'Chapathis' incorporated with soy flour (Glycinemax) and dates (Pheonix dactylifera)
30. Quality of Chhana prepared from cow milk by chemical and herbal coagulants
31. Studies on preparation of resistant starch from Sorghum and its utilization in cookies
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