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Quality and acceptability evaluation of pickle from Japanese quail gizzards
The Pharma Innovation · 2020 · Vol. 9(7S) · pp. 155–158
M. Anna Anandh✉(Tamil Nadu Veterinary and Animal Sciences University)Rita Narayanan(Tamil Nadu Veterinary and Animal Sciences University)
Abstract
Gizzard pickle developed from Japanese quail gizzards were studied for various physico-chemical, microbial and sensory qualities. Gizzard pickle was prepared from chicken gizzards were used as control. Significantly (p
Food Quality and Safety StudiesGABA and Rice ResearchGizzardQuailFood scienceChemistryBiologyAnimal scienceEcology
Citations
0
FWCI
0.00
field-weighted impact
References
9
Percentile
21%
vs. same field & year
References
A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE
Journal of Food Science · 1970 · 1,291 citations
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