Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum-Packaged Emulsion Products from Chicken

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 39-47

  Naveena, B M ^a   Muthukumar, M ^a   Muthulakshmi, L ^a   Anjaneyulu, A S R ^a   Kondaiah, N ^a  

^a National Research Centre on Meat   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALS; EMULSIFICATION; EMULSIONS; MEATS; OXIDATION; PACKAGING; VACUUM;

FINISHED PRODUCTS; MICROBIAL QUALITY; MICROBIAL SPOILAGE; QUALITY ATTRIBUTES; READY-TO-EAT PRODUCTS; REFRIGERATED STORAGES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL PLATE COUNT;

COOKING;

EID: 84897958999     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00740.x     Document Type: Article

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