Ready-to-Use Gravy for Vegetable Curry - Preparation, Preservation and Storage

Journal of Food Science and Technology

Volumn 36, Issue 2, 1999, Pages 109-113

  Berry, S K ^a   Sehgal, R C ^a   Beerh, O P ^a   Keshava, N ^b  

^a Ctrl Food Technol Res Inst R   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Acetic acid; Citric acid; Gravy; Instant; Microbiological quality; Sensory characteristics; Sodium benzoate; Spices; Vegetable curry

Indexed keywords

EID: 0346073427     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. AOAC (1980) Official Methods of Analysis, 13th edn. Association of Official Analytical Chemists, Washington, DC
2. ICMSF (1992) Compendium of Methods for Microbiological Examination of Foods, Vandeszant C, Splittstoesser, (eds) DF : pp 961-974
3. Kadkol SB, Madhwaraj MS, Nair PR, Nair KS, Dhanaraj S, Govindarajan VS, Baliga BR (1980) Development of concentrated meat gravies. J Food Sci Technol 27 (3):146-149
4. Sharma BD, Padda GS, Yadav PL (1994) Development of gravy base for meat curry. Beverage and Food World 21 (4):7-8, 12