Effect of hurdle preservation on quality attributes of Palmyra sap ( Borassus flabellifer ) for shelf‐life extension
Author:
Affiliation:
1. Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
2. Bharathidasan University Tiruchirappalli India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15978
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. A qualitative and microbial evaluation of emu meat stored under different temperatures;LWT;2023-10
2. Changes in physico‐chemical attributes and reaction kinetics of Palmyra ( Borassus flabellifer ) sap stored under ambient and refrigerated temperature during fermentation;Journal of Food Processing and Preservation;2022-11-23
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