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Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C)

Crossref DOI link: https://doi.org/10.1007/s13197-018-3409-2

Published Online: 2018-09-10

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Verma, Akhilesh K. https://orcid.org/0000-0002-0296-9064
Chatli, Manish Kumar

Kumar, Pavan

Mehta, Nitin
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Text and Data Mining valid from 2018-09-10
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Article History

Revised: 16 August 2018

Accepted: 27 August 2018

First Online: 10 September 2018

Compliance with ethical standards

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: There is no conflict of interest.