Green tea - A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C)

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 426-433

  Kumudavally, K V ^a   Phanindrakumar, H S ^a   Tabassum, Aisha ^a   Radhakrishna, K ^a   Bawa, A S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

BAI; FFA; Green tea; Microflora; Mutton; Preservation; Shelf life

Indexed keywords

ALCOHOL; BIOGENIC AMINE; FATTY ACID; GREEN TEA EXTRACT;

ARTICLE; CLIMATE; ENVIRONMENTAL TEMPERATURE; FEASIBILITY STUDY; FOOD STORAGE; MICROFLORA; NONHUMAN; PH MEASUREMENT; PRESERVATION; SENSORY ANALYSIS; SHELF LIFE; TEA;

EID: 35548948451     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.045     Document Type: Article

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