Development of Pangasius steaks by improved sous-vide technology and its process optimization

Author:

Kumari Namita,Singh Chongtham Baru,Kumar Raushan,Martin Xavier K. A.,Lekshmi Manjusha,Venkateshwarlu Gudipati,Balange Amjad K.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference24 articles.

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2. Baskaran R, Devi AU, Nayak CA, Kudachikar VB, Prakash MK, Prakash M, Ramana KVR, Rastogi NK (2007) Effect of low-dose γ-irradiation on the shelf life and quality characteristics of minimally processed potato cubes under modified atmosphere packaging. Radiat Phys Chem 76(6):1042–1049. doi: 10.1016/j.radphyschem.2006.10.004

3. Cakli S, Kilinc B, Dincer T, Tolasa S (2008) Shelf life of new culture species (Diplodus puntazzo) in refrigerator. J Muscle Foods 19:315–332. doi: 10.1111/j.1745-4573.2008.00121.x

4. Conway EJ, Byrne A (1933) An absorption apparatus for the micro-determination of certain volatile substances: the micro-determination of ammonia. Biochem J 27(2):419

5. Creed P (2001) Chilling and freezing of prepared consumer foods. Advances in food refrigeration. Leatherhead Publishing, Leatherhead, pp 438–471

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