Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages
Naveena, B., Khansole, P. S., Shashi Kumar, M., Krishnaiah, N., Kulkarni, V. V., Deepak, S.Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013216658580
Date:
July, 2016
File:
PDF, 720 KB
english, 2016