Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Journal of Food Science and Technology

Volumn 47, Issue 3, 2010, Pages 266-272

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

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^b National Research Centre on Meat   (India)

Author keywords

Hurdle technology; Pork sausages; Post package reheating; Potassium sorbate; Refrigerated storage

Indexed keywords

HURDLE TECHNOLOGY; PORK SAUSAGES; POST PACKAGE REHEATING; POTASSIUM SORBATE; REFRIGERATED STORAGES;

AMINO ACIDS; FOOD PRESERVATION; INDUSTRIAL HEATING; MICROORGANISMS; PACKAGING; POTASSIUM; SPOILAGE; VACUUM;

MEATS;

EID: 78149373613     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0041-1     Document Type: Article

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