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    Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage

    Effect of curing ingredients and vacuum packaging on the physicochemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage von Deuri, Deepshikha, Hazarika, Pragati, Singh, Tarun Pal, Chhangte, Lalchamliani, Singh, Parminder, Talukder, Suman

    Veröffentlicht in Veterinary World

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