Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1673-3.pdf
Reference38 articles.
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3. Ali AA, Sudhir B, Gopal TKS (2005b) Effect of heat processing on the texture profile of canned and retort pouch packed oil sardine (Sardinella longiiceps) in oil medium. J Food Sci 70(5):350–354
4. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Virginia
5. Bindu J, Gopal TKS, Unnikrishnan NTS (2004) Ready-to-eat mussel meat processed in retort pouches for the retail and export market. Packag Technol Sci 17:113–117
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