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...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 14; no. 1; pp. 173 - 194 |
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| Autores principales: | , , , , , , |
| Formato: | equations & formulas pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2026
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| Acceso en línea: | Ver este registro en EBSCOhost |