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Physicochemical, microstructural, and sensory attributes of frozen Buffalo loins treated with sodium tripolyphosphate and sous-vide cooking

Nur Fathin Farhana Nora'zizi; Nur Raudhatul Syahindah Mohd Radzi; Noroul Asyikeen Zulkifli; Nurul Huda; Mohammad Rashedi Ismail-Fitry; Ishamri Ismail
Meat Science · Vol. 226 · pp. 109844 · 2025
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2025-08-01
Publication Year2025
Volume226
Pages109844
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2025.109844
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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