Process Standardization of Aqueous Ozone Treatment for Production of Microbiologically Safe and Sensorially Acceptable Chicken Meat

Swathi Ramchandra, Naik (2025) Process Standardization of Aqueous Ozone Treatment for Production of Microbiologically Safe and Sensorially Acceptable Chicken Meat. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Indigo method, Chicken meat, Aqueous ozone, Microbial decontamination, Food safety, Color analysis (redness index(a*), Lipid oxidation.
Subjects:	600 Technology > 08 Food technology > 13 Quality control > 02 Safety 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	10 Nov 2025 11:06
Last Modified:	10 Nov 2025 11:06
URI:	http://ir.cftri.res.in/id/eprint/19955

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