Rajathimma Reddy, Ch; Kesva Rao, V*; Kowale, BN

Journal of Food Science and Technology (Mysore) [J. Food Sci. Technol. (Mysore)], vol. 35, no. 2, pp. 143-146, Apr 1998

Incorporation of raw and hydrolysed fascia at 20% level replacing lean meat resulted in the increase of available lysine content with no adverse effect on the quality, nutritional characteristics and sensory attributes of mutton patties stored at 4 plus or minus 1 degree C upto 15 days.