Heat penetration attributes of milkfish (Chanos chanos ) thermal processed in flexible pouches: a comparative study between steam application and water immersion-Reference-Cited by-同舟云学术

Heat penetration attributes of milkfish (Chanos chanos ) thermal processed in flexible pouches: a comparative study between steam application and water immersion

Published:2016-10-02 Issue:3 Volume:5 Page:521-524
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Adepoju Mary A.¹,Omitoyin Bamidele O.²,Mohan Chitradurga O.³,Zynudheen Aliyam A.³

Affiliation:

1. Food Technology Department; Federal Institute of Industrial Research; Oshodi Lagos Nigeria

2. Department of Fisheries and Aquaculture; University of Ibadan; Ibadan Nigeria

3. Fish Processing Division; Central Institute of Fisheries Technology; Cochin India

Funder

Centre for Science and Technology of the Non-Aligned and other Developing Countries (NAM S&T)

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.426/fullpdf

Reference13 articles.

1. Bigelow , W.D. Bohart , G.S. Richardson , A.C. Ball , C.O. 1920 Heat penetration in processing canned foods L Res. Lab. Natl. Canners Assn. Washington, D.C.

2. Heat treatment

3. Traditional Kerala style fish curry in indigenous retort pouch;Gopal;Food Control,2001

4. Temperature dependence of the lethal rate in sterilization calculations;Jones;Journal of Food Technology,1968

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