Title of article
Effect of Cinnamon and Garlic Extracts on Aeromonas hydrophila in Raw Chicken Meat Mince
Author/Authors
Singh، R.P. نويسنده , , A.S.YADAV، نويسنده , , PANDEY، N.K. نويسنده , , SINGH، B.R. نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
-212
From page
213
To page
0
Abstract
Alsi ke laddu, coconut taddu, gachak groundnut, green gram laddu, groundnut ke [addu and sundh ke {addu were the traditional foods prepared. The moisture content was found maximum in coconut laddu, protein content was found maximum in gachak-groundnut. Fat, crude fibre, energy, calcium and iron contents were maximum in alsi ke {addu as 29.85 g, 1.23g, 480 Keal, 142 mg and 23.95 mg, respectively on fresh weight basis.
Keywords
Bacteriostatic activity , growth inhibition , Aeromonas Hydrophila , Cinnamon extract , Garlic extract , Chicken meat mince
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year
2004
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number
119556
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