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Preparation of a ready to use coconut Cum spices paste for chicken curry and evaluation of its physico -chemical and storage properties

机译：椰子咖喱酱的即用型糊料的制备及其理化和贮藏性能的评估

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Gunathilake K.D.P.P.; Bandara A.G.A.;
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年度 2005
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1. Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage [J] . Kappat Valiyapeediyekkal Sunooj, Kolpe Radhakrishna Food and Nutrition Sciences . 2013 ,第2期

机译：冷冻储存即食菠萝鸡肉咖喱的理化变化
2. Studies on the Effect of Essential Oils of Spices on Physico-Chemical, Microbial and Organoleptic Properties OF Chicken Meat Patties during Refrigerated Storage [J] . Angalakuditi Jagadeesh Babu, Mannem Sravanthi, D.Maheswara Reddy, Journal of Advanced Veterinary Research . 2012 ,第2期

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3. Effect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage. [J] . Biswas A K, Kondaiah N, Anjaneyulu A S R Journal of Food Science and Technology . 2006 ,第4期

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4. Evaluation of Hurdle Technology on Shelf Life Extension of Thai Red Curry Paste and Sour Curry Paste [C] . Atchara Nuphet Phoem, Sumitra Sankalee, Pirada Aryae Uttaradit Rajabhat University International Conference on Science and Technology . 2019

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5. Effects of processing, storage temperature and storage duration on physico-chemical, sensory quality, and antioxidant properties of Michigan Montmorency cherry juice concentrate. [D] . Place, Claudia Jean. 2009

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6. Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage [O] . Deepshikha Deuri, Pragati Hazarika, Tarun Pal Singh, 2016

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7. Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage [O] . Kolpe Radhakrishna, Kappat Valiyapeediyekkal Sunooj 2013

机译：冷冻储存即食菠萝鸡肉咖喱的理化变化

Preparation of a ready to use coconut Cum spices paste for chicken curry and evaluation of its physico -chemical and storage properties

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