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Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (Dromaius novaehollandiae) Meat Under Different Packaging Conditions.
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View Archive Info| Field | Value | |
| Title |
Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (Dromaius novaehollandiae) Meat Under Different Packaging Conditions.
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| Creator |
Naveena B.M, Muthukumar M, Kulkarni V.V, Praveen Kumar Y, Usha Rani K and Kiran M
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| Subject |
Aging Physicochemical, Textural, Microbial Proteome Emu Dromaius novaehollandiae Meat
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| Description |
Not Available
The effect of aging on the physicochemical, textural, microbial and proteome characteristics of emu (Dromaius novaehollandiae) meat was studied under aerobic packaging (AP) and vacuum packaging (VP) conditions at 4 ± 1C for 9 and 15 days, respectively. Improvement (P Not Available |
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| Date |
2018-09-27T05:02:12Z
2018-09-27T05:02:12Z 2015-12-31 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7282 |
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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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