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- W2054698850 abstract "“Ready to eat” raw jack fruit (Artocarpus heterophyllus Lam.) curry (pH 4.2), having acidic tomato gravy, packed in a flexible pouch with/without vacuum and heat processed in boiling water for 30 min, was stored at 3 different conditions, room temperature (28C), refrigerated low temperature (4C) and frozen state (-18C). the vacuum packed product, placed in a secondary pack of polyester/foil/ polyethylene laminate had a storage life of 120, 270 and more than 360 days at 28, 4 and at - 18C, respectively. the stored product was safe microbiologically and had an acceptable sensory quality." @default.
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- W2054698850 date "1993-04-01" @default.
- W2054698850 modified "2023-09-23" @default.
- W2054698850 title "EFFECT of PACKAGING, PROCESSING and STORAGE CONDITIONS ON the QUALITY of RAW JACK FRUIT CURRY IN FLEXIBLE POUCHES" @default.
- W2054698850 cites W2136462188 @default.
- W2054698850 doi "https://doi.org/10.1111/j.1745-4549.1993.tb00228.x" @default.
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