ShareEffect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage.
Author(s) : BISWAS A. K., KONDAIAH N., ANJANEYULU A. S. R.
Type of article: Article
Details
- Original title: Effect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage.
- Record ID : 2006-3023
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 43 - n. 4
- Publication date: 2006/07
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Antioxidant; Quality; Cut; Chicken; Spice; Cold storage; Additive
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- Author(s) : KONDRATOWICZ J.
- Date : 2006/03
- Languages : Polish
- Source: Chlodnictwo - vol. 41 - n. 3
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Monitoring of the quality of modified atmospher...
- Author(s) : SMOLANDER M., ALAKOMI H. L., RITVANEN T., et al.
- Date : 2004/04
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 15 - n. 3
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Trwalosc miesa indykow w warunkach chlodniczych.
- Author(s) : KONDRATOWICZ J., KULO Z., BURCZYK E.
- Date : 2007
- Languages : Polish
- Source: Chlodnictwo - vol. 42 - n. 3
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Wplyw resztkowej zawartosci tlenu w kontrolowan...
- Author(s) : KRALA L.
- Date : 2002
- Languages : Polish
- Source: Przemysl Spozywczy - vol. 56 - n. 6
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Verbesserung der Schlachtkörper- und Fleischqua...
- Author(s) : PINGEL H.
- Date : 2004/09
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 43 - n. 165
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