Wird geladen...
Preparation and storage stability of retort processed Chettinad chicken
Chettinad chicken was prepared using boneless meat derived from spent hen and boiler breeder packed in retort pouches (250 g) and processed in retort at the product temperature of 121.1 °C and the corresponding F(0) value of 5.2. The product was stored at ambient temperature (35 ± 2 °C) up to 180 da...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2011
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3857405/ https://ncbi.nlm.nih.gov/pubmed/24426066 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0477-y |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|