Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature

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dc.contributor.authorSureshkumar, S.
dc.contributor.authorVenkataramanujam, V,
dc.contributor.authorDushyanthan, K.
dc.contributor.authorKalaikannan, A.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-06-29T09:35:47Z
dc.date.available2018-06-29T09:35:47Z
dc.date.issued2006
dc.description.abstractThe 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.
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810055817
dc.keywordsVeterinary Science, Meat Science and Technologyen_US
dc.language.isoen_USen_US
dc.pages166-172en_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.subjectMeat Science and Technologyen_US
dc.titleEffect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperatureen_US
dc.typeArticleen_US
dc.volume1en_US
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