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Utilization of Whey and Whey based Preparation in Processing and Development of Value Added Low-fat Meat Products

  • Pame K
  • Davuddin B
  • Borah S
  • et al.
International Journal of Current Microbiology and Applied Sciences (2020) 9(12) 3308-3315
DOI: 10.20546/ijcmas.2020.912.394
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Abstract

… Meat and dairy products have been considered as the two main … Milk ingredients especially milk proteins can play an … the depletion of mass during thermal processing and storage of the …

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APA

Pame, K., Davuddin, B., Borah, S., Dutta, J., & Boro, P. R. (2020). Utilization of Whey and Whey based Preparation in Processing and Development of Value Added Low-fat Meat Products. International Journal of Current Microbiology and Applied Sciences, 9(12), 3308–3315. https://doi.org/10.20546/ijcmas.2020.912.394

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