Optimization and Quality Evaluation of Takha: A Nepalese Indigenous Meat Product.

Takha, an indigenous Newari meat product, is prepared from low-value cut-off parts of male buffalo (Bubalus bubalis), such as head meat, tail, bones, cartilage, and skin. This study aimed to optimize the proportions of raw materials (skin and bone), cooking time, setting time, and spices mix quantit...

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Bibliographic Details

Published in:	Current Research in Nutrition & Food Science Vol. 14; no. 1; pp. 173 - 194
Main Authors:	SHERMA, GIRIJA, ACHARYA, DEV RAJ, RAI, KISHOR, KHADKA, NABIN, GURUNG, GAURAV, GIUFFRÈ, ANGELO MARIA, DANGAL, ANISH
Format:	equations & formulas pictorial research tables/charts Journal Article
Published:	Current Research in Nutrition & Food Science Apr2026
Online Access:	View this record in EBSCOhost