Đang chuẩn bị liên kết để tải về tài liệu:
Application of multi-hurdles technology in development and quality evaluation of shelf-stable barbecued chicken stored at ambient temperature
Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ
Tải xuống
The study was carried out to develop the shelf stable barbecued chicken treated with multihurdles, humectant (HG) - Glycerol, acidulants (AL) viz. lactic acid (LA) and gluconodelta-lactone (GDL) and irradiation and to compared the shelf life at ambient temperature of the vacuum packed developed product with that of control. In experiment there were four different combinations used i.e. C1-Control 1 (without hurdles), C2-Control 2 (2% HG), T1-(C2 + 0.2%LA + 0.2%GDL + Non-irradiated) and T2-(C2 + 0.2%LA + 0.2%GDL + Irradiated). | Application of multi-hurdles technology in development and quality evaluation of shelf-stable barbecued chicken stored at ambient temperature