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Effect Of Smoking And Thermal Processing on Nutritional And Organoleptic Qualities Of Retort Pouch Processed Carp
Abstract- A study was under taken in order to find out the effects of smoking and thermal processing on nutritional and organoleptic quality of carp meat. The major constraints which reduces consumer acceptability of carp are the presence of intramuscular bones, muddy flavour and the soft texture of...
| Hlavní autor: | |
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| Médium: | Ph.D Thesis |
| Vydáno: |
Panangad
School Of Acquatic Food Products And Ocean Studies
2014
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Kerala University of Fisheries
| Signatura: |
639.34 VIS/EF |
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| Jednotka REF | Neznámá aktuální dostupnost |