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

AIM: The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. MATERIALS AND MET...

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Detalles Bibliográficos
Autores principales: Deuri, Deepshikha, Hazarika, Pragati, Singh, Tarun Pal, Chhangte, Lalchamliani, Singh, Parminder, Talukder, Suman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Veterinary World 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4937049/
https://www.ncbi.nlm.nih.gov/pubmed/27397981
http://dx.doi.org/10.14202/vetworld.2016.587-594

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4937049/
https://www.ncbi.nlm.nih.gov/pubmed/27397981
http://dx.doi.org/10.14202/vetworld.2016.587-594

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