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NPR Vol.3 [2004] >
NPR Vol.3(4) [July-August 2004] >


Title: Natural preservatives in poultry meat products
Authors: Yadav, A S
Singh, R P
Keywords: Poultry meat
Natural preservatives
Microbes’ metabolites
Antimicrobial constituents
Spices
Garlic
Cinnamon
Clove
Issue Date: Aug-2004
Publisher: CSIR
IPC CodeInt. cl.7— A22C21/00, A23B4/023
Abstract: In view of certain disadvantages associated with the use of chemical preservatives, emphasis is being given on the use of natural preservatives for meat products. In present paper utilization of extracts of commonly used spices, desirable microbes and or their metabolites and certain antimicrobial constituents of other foods for preservation of poultry meat products has been discussed.
Page(s): 300-303
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.3(4) [July-August 2004]

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