N S Pathare

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The shelf-life of meats from freshly slaughtered sheep and goat carcasses at 5-7 °C was extended after spraying (pressure 3 kg/cm(2)) the carcasses with solution 'B' containing potassium sorbate, sodium acetate, sodium citrate, sodium lactate each at 2.5% and sodium chloride at 5% (prepared w/v in potable water), when compared with solution 'A' (without(More)
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