Quality of rice bran-containing hotdogs after pasteurization and subsequent freeze-thaw cycles
ABSTRACT The study was conducted to establish the freeze-thaw quality of premium and low cost hotdogs incorporated with SRB subjected to pasteurization and 5 sequential freeze-thaw cycle (12h at -5°C freezing; 12 h at 5°C thawing) in comparison to those with ISP. Physico-chemical, sensory and microb...
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| Format: | Thesis |
| Language: | English |
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2009.
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