Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37 ± 1 °C) storage

Meat Science

Volumn 79, Issue 1, 2008, Pages 1-12

  Thomas, R ^a   Anjaneyulu, A S R ^a   Kondaiah, N ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Ambient temperature; Hurdle technology; Pork sausages; Quality; Shelf stable

Indexed keywords

LACTOBACILLUS; STAPHYLOCOCCUS AUREUS;

EID: 39449088164     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.022     Document Type: Article

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