Biochemical, microbial, and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and cellulose casing during frozen storage-Reference-Cited by-同舟云学术

Biochemical, microbial, and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and cellulose casing during frozen storage

Published:2021-08-11 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Surasani Vijay Kumar Reddy¹^ORCID,Varadaraju Raju Chikkoppav¹,Singh Arashdeep²^ORCID

Affiliation:

1. Department of Fish processing Technology, College of Fisheries Karnataka Veterinary, Animal and Fisheries Sciences University Mangalore India

2. Department of Food Science and Technology, College of Agriculture Punjab Agricultural University Ludhiana India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15767

Reference56 articles.

1. Evaluating the quality and storage stability of fish burgers during frozen storage

2. Effect of frozen storage on the characteristics of a developed and commercial fish sausages

3. Recommended methods for the microbial examination of foods;APHA;Broadway: American Public Health Association,1992

4. The Measurement of Spoilage in Fish

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