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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...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | 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 |
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