Effect of ethylene diamine tetra acetic and ascorbic acid or sorbitol on microbiological and sensory characteristics of buffalo meat


37 / 35

Authors

  • UDAY SAHA
  • T R K MURTHY

Keywords:

Ascorbic acid, Ethylene diamine tetra acetic acid, Meal, Microbial counts, Shelf life, Sorbitol

Downloads

Download data is not yet available.

Author Biographies

  • UDAY SAHA
    Lecturer, Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences,
    Mohanpur, Nadia.
  • T R K MURTHY
    Principal Scientist, NRC on Meat, CRIDA Campus,
    Santoshnagar, Saidabad, Hyderabad 500 059.

Downloads

Issue

Vol. 74 No. 8 (2004)

Section

Short-Communication

License

The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

SAHA, U., & MURTHY, T. R. K. (2014). Effect of ethylene diamine tetra acetic and ascorbic acid or sorbitol on microbiological and sensory characteristics of buffalo meat. The Indian Journal of Animal Sciences, 74(8). https://epubs.icar.org.in/index.php/IJAnS/article/view/39155