Effect of Thermal Process Time on Quality of "Shrimp Kuruma" in Retortable Pouches and Aluminum Cans-Reference-Cited by-同舟云学术

Effect of Thermal Process Time on Quality of "Shrimp Kuruma" in Retortable Pouches and Aluminum Cans

Published:2006-08 Issue:6 Volume:71 Page:S496-S500
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Mohan C.O.,Ravishankar C.N.,Bindu J.,Geethalakshmi V.,Srinivasa Gopal T.K.

Publisher

Wiley

Subject

Food Science

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4. AOAC . 2000 . Methods 984.13 Protein (crude) in animal feed and pet food. Official methods of analysis . Vol I , Chapter 4. Association of Official Analytical Chemists International. 17th ed. Gaithersburg, MD: AOAC. p27 -8 .

5. AOAC . 2000 . Methods 991.36 Fat (crude) in meat and meat products. Official methods of analysis . Vol II , Chapter 39. Association of Official Analytical Chemists International. 17th ed. Gaithersburg, MD: AOAC. p3 -4 .

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