Effect of starter cultures and packaging methods on amino acid profile and eating quality characteristics of pork ham.

Gogoi, Protiva; Borpuzari, R N; Borpuzari, T; Hazarika, R A; Bora, J R

Gogoi, Protiva; Borpuzari, R N; Borpuzari, T; Hazarika, R A; Bora, J R.

Afiliación

Gogoi P; AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India.
Borpuzari RN; AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India.
Borpuzari T; AICRP on Post Harvest Technology, Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India.
Hazarika RA; Department of Veterinary Public Health, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India.
Bora JR; Department of Livestock Production and Management, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati 781 022 India.

J Food Sci Technol ; 52(8): 5329-34, 2015 Aug.

Article en En | MEDLINE | ID: mdl-26243961

Palabras clave

Free amino acid; Ham; Modified atmosphere; Packaging; Starter cultures; Vacuum packaging

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article