Changes in physico-chemical, sensory and microbiological characteristics during storage of carrot-milk cake in various packages

Journal of Food Science and Technology

Volumn 42, Issue 2, 2005, Pages 119-126

  Bajwa, Usha ^a   Gupta, Monika ^a   Sandhu, K S ^a   Ahluwalia, Preeti ^a   Sahota, P P ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Carrot milk cake; Microbiological quality; Packages; Physico chemical characteristics; Sensory characteristics; Shelf life; Storage; Texture

Indexed keywords

HEAT TREATMENT; MICROBIOLOGY; PACKAGING; PHYSICAL CHEMISTRY; SUGARS; TEXTURES;

CARROT-MILK; MICROBIOLOGICAL QUALITY; PHSICO-CHEMICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; SHELF-LIFE;

DAIRY PRODUCTS;

DAIRY PRODUCTS; HEAT TREATMENT; MICROBIOLOGY; PACKAGES; PACKAGING; PHYSICAL CHEMISTRY; STORAGE; SUGARS; TEXTURE;

DAUCUS CAROTA;

EID: 21244447458     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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