Extension of Shelf Life of Roasted Duck by combination of Vacuum Packaging and Low Temperature Storage
Mita Sinhamahapatra · Archives of Current Research International · 2024
A study was conducted to assess the shelf life of roasted duck under aerobic and vacuum packaging and in refrigerator (4±1° C) and freezer (-18±1° C) storage. The samples were analyzed for moisture content, pH, Thiobarbituric Acid (TBA) Value, Tyrosine value, Total Plate Count (T...
Open access
Research Article
10.9734/acri/2024/v24i11982