Influence of Heat Penetration on the Quality of Canned Ribbon Fish ( Trichiurus lepturus ): Heat Penetration Characteristics of Ribbon Fish

Saved in:
Bibliographic Details
Published in:Journal of food processing and preservation 2014-06, Vol.38 (3), p.807-814
Main Authors: Chandra, M.V., Raju, C.V., Reddy S., Vijay Kumar
Format: Article
Language:English
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0145-8892
DOI:10.1111/jfpp.12034