Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking.
- DOI
- 10.1016/j.meatsci.2025.109844
- Published
- 2025 Aug
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2025.109844,
title = {Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking.},
author = {Nora'zizi NFF and Radzi NRSM and Zulkifli NA and Huda N and Ismail-Fitry MR and Ismail I},
year = {2025},
journal = {Meat science},
doi = {10.1016/j.meatsci.2025.109844},
url = {https://doi.org/10.1016/j.meatsci.2025.109844}
}RIS
TY - JOUR TI - Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking. AU - Nora'zizi NFF AU - Radzi NRSM AU - Zulkifli NA AU - Huda N AU - Ismail-Fitry MR AU - Ismail I PY - 2025 JO - Meat science DO - 10.1016/j.meatsci.2025.109844 UR - https://doi.org/10.1016/j.meatsci.2025.109844 ER -
APA
NFF, N., NRSM, R., NA, Z., N, H., MR, I., & I, I. (2025). Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking.. Meat science. https://doi.org/10.1016/j.meatsci.2025.109844
Source records
- pubmed · retrieved 2026-09-26T23:57:13.455Z
- europe-pmc · retrieved 2026-09-26T23:57:13.471Z