Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25±2 °c)

Journal of Food Science and Technology

Volumn 48, Issue 4, 2011, Pages 466-471

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

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Biomarker; Clove; Ethanolic extract; Fresh mutton; Preservation

Indexed keywords

BIOGENIC AMINES; CLOVE; CONTROL SAMPLES; ETHANOLIC EXTRACTS; FREE FATTY ACID; FRESH MUTTON; KEEPING QUALITY; MICROBIAL LOADS; MICROFLORA; PHYSICAL QUALITY;

FATTY ACIDS;

BIOMARKERS;

SYZYGIUM AROMATICUM;

EID: 79958809284     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0181-3     Document Type: Article

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