EVALUATING THE SHELF-LIFE OF CHAM-CHAM USING MODIFIED ATMOSPHERIC PACKAGING
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Date
2014
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
AAU, Anand
Abstract
The present study was planned with an objective to assess the shelf-life of
Cham-Cham using selected packaging material and stored under modified
atmospheric packaging. They were stored at 20±2oC temperature and at 7±2oC
temperature and studied for their compositional, physico-chemical, textural, microbial
and sensory changes taking place in packed Cham-Cham at regular interval of
storage.
Description
Keywords
dairy science, dairy technology, Evaluation