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

Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment sig...

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Detalhes bibliográficos
Main Authors: Thomas, R., Anjaneyulu, A. S. R., Kondaiah, N.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer-Verlag 2010
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3551018/
https://ncbi.nlm.nih.gov/pubmed/23572635
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0041-1
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