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Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Mohammad P. U. Nisar (Nisar MPU), M. K. Chatli (Chatli MK), D. K. Sharma (Sharma DK), J. Sahoo (Sahoo J)
Asian-Australas J Anim Sci. 2010;23(10):1380-1385. Published online 2010 Aug 20 DOI: https://doi.org/10.5713/ajas.2010.90305
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