Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics.
Saved in:
| Title: | Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics. |
|---|---|
| Authors: | Majumdar RK; College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India., Dhar B; College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India., Roy D; College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India., Saha A; College of Fisheries (Central Agricultural University), Lembucherra, Tripura 799210 India. |
| Source: | Journal of food science and technology [J Food Sci Technol] 2015 Sep; Vol. 52 (9), pp. 5671-80. Date of Electronic Publication: 2015 Jan 07. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 0022-1155 |
|---|---|
| DOI: | 10.1007/s13197-014-1673-3 |
