BIOPRESERVATION OF MEAT USING BENEFICIAL MEAT CULTURES
| dc.contributor.author | JJ Abraham, Robinson | |
| dc.contributor.author | Appa Rao, V | |
| dc.contributor.author | Narendra Babu, R | |
| dc.contributor.author | Ezhilvelan, S, et al., | |
| dc.contributor.author | TANUVAS | |
| dc.date.accessioned | 2021-03-16T12:10:52Z | |
| dc.date.available | 2021-03-16T12:10:52Z | |
| dc.description | TNV_AICRP_BC_E_36-41 | en_US |
| dc.description.abstract | The recent emergence of food-borne pathogens such as the enterohemorrhagic Escherichia coli O157:H7, multi-drug resistant Salmonella typhimurium DT104, Listeria monocytogenes and Enterococcus faecium has made food safety a high priority with the health and regulatory authorities across the globe. Demands and concerns of the global consumer play a critical role in dictating the momentum of research and development in food protection. The demand for minimally processed foods and sustained functionality of naturally occurring bioactive ingredients is steadily rising. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810162487 | |
| dc.keywords | Biopreservation - Beneficial Meat Cultures | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 36-41 | en_US |
| dc.publisher | TANUVAS | en_US |
| dc.subject | Veterinary Science | en_US |
| dc.title | BIOPRESERVATION OF MEAT USING BENEFICIAL MEAT CULTURES | en_US |
| dc.title.alternative | Technologies Developed under AICRP on PHET | en_US |
| dc.type | Book chapter | en_US |
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