Effect of surface treatment of fresh mutton with spices on lipolytic bacteria, Enterobacteriaceae and their degradation products during storage

Journal of Food Science and Technology

Volumn 42, Issue 3, 2005, Pages 249-253

  Kumudavally, K V ^a   Padmini, S ^a   Radhakrishna, K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Biogenic amines; Enterobacteriaceae; Free fattty acids; Lipolytic bacteria; Mutton; Spices

Indexed keywords

BACTERIA; DEGRADATION; FATTY ACIDS; FOOD STORAGE; HEALTH; OILS AND FATS;

BIOGENIC AMINES; FREE FATTY ACID; LIPOLYTIC BACTERIA; MUTTON; SPICES;

MEATS;

CINNAMOMUM VERUM; CURCUMA LONGA; ENTEROBACTERIACEAE; SYZYGIUM AROMATICUM;

EID: 23244447898     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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