Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)-Reference-Cited by-同舟云学术

Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)

Published:2013-12-19 Issue:6 Volume:49 Page:1557-1564
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Mohan Chitradurga O.¹,Remya Sasikala²,Ravishankar Chandragiri N.¹,Vijayan Punnathil K.¹,Srinivasa Gopal Teralandur K.³

Affiliation:

1. Fish Processing Division; Central Institute of Fisheries Technology (CIFT) (Indian Council of Agricultural Research); Matsyapuri, Willingdon Island Cochin 682 029 India

2. Fish Processing Division; Central Institute of Fisheries Technology (CIFT); Veraval Research Centre; Veraval Gujarat 362 269 India

3. Central Institute of Fisheries Technology (CIFT) (Indian Council of Agricultural Research); Matsyapuri, Willingdon Island Cochin 682 029 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference43 articles.

1. Degradation kinetics of protein digestibility and available lysine during thermal processing of tuna;Banga;Journal of Food Science,1992

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