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Studies on shelf-stable chicken pickle.

Puttarajappa, P. and Nair, K. K. S. and Narasimha Rao, D. (1996) Studies on shelf-stable chicken pickle. Journal of Food Science and Technology, 33 (6). 501-502, 12 ref.. ISSN 0022-1155

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Studies were conducted to develop shelf-stable chicken pickle. The composition of the pickle consisted of chicken meat, vinegar, salt, spices and other condiments. The ingredients used were optimized with regard to pH, saltiness, taste and flavour. Data were collected on physical, chemical, microbial and sensory characteristics. The product was found acceptable and microbiologically safe under ambient conditions upto 6 months of storage period.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 13 Quality control > 02 Safety
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 06:45
Last Modified: 30 Jun 2015 06:00
URI: http://ir.cftri.com/id/eprint/7824

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