The use of nisin as a preservative in fish sausage stored at ambient (28 ± 2 °c) and refrigerated (6 ± 2 °c) temperatures

International Journal of Food Science and Technology

Volumn 38, Issue 2, 2003, Pages 171-185

  Raju, C V ^a   Shamasundar, B A ^a   Udupa, K S ^b  

^a UNIVERSITY OF AGRICULTURAL SCIENCES   (India)

^b University   (India)

Author keywords

Gel strength

Indexed keywords

SAUSAGE;

CONCENTRATION (PROCESS); FOOD ADDITIVES; FOOD PRODUCTS; REFRIGERATION;

FOOD PRESERVATION;

BACTERIA (MICROORGANISMS);

EID: 0141507034     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2003.00663.x     Document Type: Article

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