Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage-Reference-Cited by-同舟云学术

Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage

Published:2016-06 Issue:6 Volume:9 Page:587-594
ISSN:0972-8988
Container-title:Veterinary World
language:
Short-container-title:Vet World

Author:

Deuri Deepshikha,Hazarika Pragati,Singh Tarun Pal,Chhangte Lalchamliani,Singh Parminder,Talukder Suman

Publisher

Veterinary World

Subject

General Veterinary

Link

http://www.veterinaryworld.org/Vol.9/June-2016/9.pdf

Reference32 articles.

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2. Migration of smoke components into pork loin ham during processing and storage

3. Oxidative stability, volatile components and polycyclic aromatic hydrocarbons of cold-smoked sardine (Sardina pilchardus) and dolphinfish (Coryphaena hippurus)

4. Optimizing Salting and Smoking of Catfish (Bagre marinus) Using Response Surface Methodology

5. Optimizing shelf life of meat and meat products using innovative packaging solutions.;Sharma,2013

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