Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema-Reference-Cited by-同舟云学术

Influence of Aerobic and Nitrogen Flush Packaging Methods and Frozen Storage on Quality Characteristics of Prune Puree Incorporated Ready-to-Eat Mutton Kheema

Published:2017-03-31 Issue:1 Volume:11 Page:249-258
ISSN:0973-7510
Container-title:Journal of Pure and Applied Microbiology
language:
Short-container-title:J PURE APPL MICROBIO

Author:

Prasad Gowtham,Reddy Kondal,Rao Kesava,Kumar Shashi,Krishnaiah N,Reddy Bhaskar,Nalla Anitha,BC Parthasarathi,Jawalagatti Vijay,Veligatla Tejaswee

Publisher

Journal of Pure and Applied Microbiology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Reference35 articles.

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4. Selecting new peach and plum genotypes rich in phenolic compounds and ehhanced functional properties;Cevallos-Casals;J of Food Chem,2005

5. Effect of CO2- N2atmosphere on the microbialflora of pork;Christopher;J of Food Prot,1980

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