DEVELOPMENT OF “FISH MINCE PAKORA” FROM A CULTURED CARP SPECIES,LABEO ROHITA(HAM.)-Reference-Cited by-同舟云学术

DEVELOPMENT OF “FISH MINCE PAKORA” FROM A CULTURED CARP SPECIES,LABEO ROHITA(HAM.)

Published:2010-02 Issue: Volume:34 Page:15-23
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

SEHGAL H.S.,SEHGAL G.K.,THIND S.S.,KAUR A.,REHAL J.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00263.x/fullpdf

Reference15 articles.

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2. Effect of level of nutrition and stage of maturity on the quality of patties from the meat of male buffalo veal during frozen storage;BAWA;J. Food Sci. Technol,2000

3. Calorimetric method for determination of sugars and related substances;DUBOIS;Anal. Chem,1956

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