K.A. Martin Xavier

4 Questions 17 Answers 0 Followers

Questions related from K.A. Martin Xavier

Hello friends, can anyone share the quality limits of emulsion sausages under refrigerated storage ?

Am working with emulsion sausage from pangasius mince. Want to know the standards of emulsion sausage prepared from fish meat under storage conditions.

04 April 2018 357 0 View

How we can measure the extent of caramelisation in chitin hydrolysis?

During chitin hydrolysis, non-crystalline glucosamine also obtained whether is it due to caramelisation. If anyone worked on that please give me some references

09 September 2016 8,303 2 View

How can I remove the seaweed odour from seaweed powder?

Seaweed powder is to be incorporated in product preparation. How can I remove the seaweed odour from seaweed powder?

10 October 2015 8,208 4 View

Can anybody tell how to conduct the hedonic scale sensory analysis of food sample?

What are the guideline for conducting Hedonic scale? what should be the minimum sample size? Panel members should be trained ?

01 January 1970 5,468 3 View