Studies on processing and shelf life of pork nuggets with liquid whey as a replacer for added water

American Journal of Food Technology

Volumn 2, Issue 1, 2007, Pages 38-43

  Rajesh Kumar, B ^a   Kalaikannan, A ^a   Radhakrishnan, K T ^a  

^a MADRAS VETERINARY COLLEGE   (India)

Author keywords

Liquid whey; Microbial quality; Physico chemical characteristics; Pork nuggets; Storage

Indexed keywords

EID: 34247529057     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2007.38.43     Document Type: Article

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