Citations in impact factor journals
Simultaneous use of adzuki beans (Vigna angularis) flour as meat
extender and fat replacer in reduced-fat beef meatballs (bebola
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Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage Journal of Food Science Vol. 77, Issue 1, S91, 2012 |
Citation to this article as recorded by
Ikhlas, B., N. Huda and I. Noryati, 2011. Chemical composition and physicochemical properties of meatballs prepared from mechanically deboned quail meat using various types of flour. Int. J. Poult. Sci., 10: 30-37. CrossRefDirect Link |
Koffi-Nevry, R., M. Koussemon and S.O. Coulibaly, 2011. Bacteriological quality of beef offered for retail sale in Cote d'ivoire. Am. J. Food Technol., 6: 835-842. CrossRefDirect Link |
Pathak, V., V.P. Singh and Y. Sanjay, 2011. Ultrasound as a modern tool for carcass evaluation and meat processing: A review. Int. J. Meat Sci., 1: 83-92. CrossRefDirect Link |
Ramadhan, K., N. Huda and R. Ahmad, 2010. Duck meat utilization and the application of surimi-like material in further processed meat products. J. Biol. Sci., 10: 405-410. CrossRefDirect Link |
Singh, V.P., M.K. Sanyal, P.C. Dubey and S.K. Mendiratta, 2011. Quality assessment of vacuum packaged chicken snacks stored at room temperature. Curr. Res. Poult. Sci., 1: 66-76. CrossRefDirect Link |
Citation to this article as recorded by
Effects of Olive Leaf Powder on Mechanical Properties of
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Prevalence of resistant Salmonella spp. isolated from raw meat
and liver of cattle in the Wa Municipality of Ghana IOP Conference Series: Earth and Environmental Science |
Application of sweet basil (Ocimum basilicum) on physical and organoleptic qualities of chicken meatballs IOP Conference Series: Earth and Environmental Science Vol. 782, Issue 2, 022083, 2021 |
Physical Quality of Chevon Meatballs with Different Levels of Taro Flour Substitution as a Filler IOP Conference Series: Earth and Environmental Science Vol. 828, Issue 1, 012037, 2021 |
Physico-chemical, textural, microbial and sensory
properties of Turkish Tire meatball Journal of Food Processing and Preservation |
Bacteriological Quality of Beef Offered for Retail Sale in Cote d’ivoire American Journal of Food Technology Vol. 6, Issue 9, 835, 2011 |
Occurrence of Antibiotic Resistance and Virulent Factors in
Enterococcus faecalis Isolated from Bush Meat Roasted and Sold along Road Sides
in Ekiti State Current Research in Bacteriology Vol. 10, Issue 1, 9, 2016 |
Quality Assessment of Vacuum Packaged Chicken Snacks Stored at Room Temperature Current Research in Poultry Science Vol. 1, Issue 2, 66, 2011 |
Ultrasound as a Modern Tool for Carcass Evaluation and Meat Processing: A Review International Journal of Meat Science Vol. 1, Issue 2, 83, 2011 |
Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour International Journal of Poultry Science Vol. 10, Issue 1, 30, 2011 |
Duck meat utilization and the application of surimi-like material in further processed meat products. Journal of Biological Sciences Vol. 10, Issue 5, 405, 2010 |
How to cite this article
N. Huda, Y.H. Shen, Y.L. Huey, R. Ahmad and A. Mardiah, 2010. Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs. American Journal of Food Technology, 5: 13-21.
DOI: 10.3923/ajft.2010.13.21
URL: https://scialert.net/abstract/?doi=ajft.2010.13.21
DOI: 10.3923/ajft.2010.13.21
URL: https://scialert.net/abstract/?doi=ajft.2010.13.21