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Studies on the effect of preservatives on physico-chemical, microbiological and sensory quality of kunda
Kunda, an indigenous heat desiccated sweet product prepared from milk and added sugar, has a shelf-life of a few days under market conditions. In this study, effect of preservatives viz. potassium sorbate and nisin on the shelf-life of kunda stored at 30° and 5 °C was investigated. During storage, s...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2012
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4062696/ https://ncbi.nlm.nih.gov/pubmed/24966435 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0564-0 |
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