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Quality changes in soup from deboned chicken frames at refrigerated (4±1°C) and frozen (−18±1°C) storage
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View Archive Info| Field | Value | |
| Title |
Quality changes in soup from deboned chicken frames at refrigerated (4±1°C) and frozen (−18±1°C) storage
Not Available |
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| Creator |
Gadekar Y.P
Anjaneyulu A.S.R Thomas R Mendiratta S.K. Kondaiah N |
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| Subject |
soup deboned chicken frames refrigerated frozen
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| Description |
Not Available
Chicken soup was made from the broth collected after the pressure cooking of deboned chicken frames (bones). The quality of stored chicken soup (S1) was compared with the soup prepared from the stored chicken broth (S2) at refrigerated (4 ± 1 °C) and frozen (−18 ± 1 °C) storage up to 12 and 90 days, respectively. Thiobarbituric acid reactive substances values and microbial counts were significantly (P Not Available |
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| Date |
2018-09-19T06:05:22Z
2018-09-19T06:05:22Z 2009-12-31 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/6999 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Wiley Online Library
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