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Retort pouch processing of Chettinad style goat meat curry — a heritage meat product
Chettinad style goat meat curry, a heritage meat product, was thermal processed in retort pouches having 4 layer configurations. Physical properties of retort pouches indicated that they are suitable for processing. Pouches filled with 150 g of goat meat and 100 g of curry medium were retorted to a...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer-Verlag
2010
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551006/ https://ncbi.nlm.nih.gov/pubmed/23572656 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0062-9 |
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