Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
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Date
2006
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Abstract
The Study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity, temperature and pH have been identified as the three primary factors controlling microbial growth.
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Keywords
Veterinary Science, Meat Science and Technology