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
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
Journal title :
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
