https://www.selleckchem.com/products/g6pdi-1.html
05) in MAP packaged products than aerobic packaged products and phyto extracts incorporated products than their respective control. Instrumental colour and texture profiles were best maintained in MAP packaged treated products (T-4) which has higher redness (a*) value whereas lightness (L*) and yellowness (b*) showed lower (P less then 0.05) value. MAP packaging resulted in superior sensory properties of pork patties as compared to aerobic packaged products. Standard plate count, psychrophiles and Coliforms were significantly (P less
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