Effect of Storage Conditions on Keeping Qualities of Jaggery

By Chand Khan  

Sugar Tech, Vol. 13, Iss. 1, 2011-03 ,pp. : 81-85

Springer Publishing Company

Access to resources Recommend Favorite

Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

By Kumudavally K.  

Journal of Food Science and Technology, Vol. 48, Iss. 4, 2011-08 ,pp. : 466-471

Springer Publishing Company

Access to resources Recommend Favorite

Preservative Effect of Combined Propionic and Ascorbic Acids on Pork Meat Stored at 25°C

By Ogden Sharon K.   Taylor Andrew J.   Dodd Christine E. R.   Guerrero Isabel   Buendia Hector   Gallardo Francisco  

Journal of Food Protection, Vol. 60, Iss. 8, 1997-08 ,pp. : 935-942

International Association for Food Protection

Access to resources Recommend Favorite

Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs

By Rudzińska Magdalena   Flaczyk Ewa   Amarowicz Ryszard   Wąsowicz Erwin   Korczak Józef  

European Food Research and Technology A, Vol. 224, Iss. 3, 2007-01 ,pp. : 293-299

Springer Publishing Company

Access to resources Recommend Favorite

Assessing Interventions by Quantitative Risk Assessment Tools To Reduce the Risk of Human Salmonellosis from Fresh Minced Pork Meat in Belgium

By Delhalle L.   Saegerman C.   Messens W.   Farnir F.   Korsak N.   Van der Stede Y.   Daube G.  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2252-2263

International Association for Food Protection

Access to resources Recommend Favorite