Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium
Author:
Affiliation:
1. College of Fisheries (Central Agricultural University), Lembucherra, Tripura, India
Funder
Ministry of Food Processing Industries, Govt. of India, New Delhi
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1242139
Reference54 articles.
1. Karel, M.; Fennema, O.R.; Lund, D.B. Principles of Food Science (Vol. II); Marcel Dekker: New York, 1975; pp. 485.
2. Studies on heat processing and storage of seer fish curry in retort pouches
3. Ready-to-eat mussel meat processed in retort pouches for the retail and export market
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