ロード中...
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...
| 第一著者: | |
|---|---|
| フォーマット: | Ph.D Thesis |
| 出版事項: |
Panangad
School Of Acquatic Food Products And Ocean Studies
2014
|
Kerala University of Fisheries
| 請求記号: |
639.34 VIS/EF |
|---|---|
| 所蔵 REF | ステータス情報は利用できません |