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Techniques to Improve the Quality of Chilled Seawater Preserved Indian Oil Sardine
Abstract- Chilling is a more economical and less energy intensive process than freezing, which preserves the intrinsic quality of the species before further processing and consumption. In order to improve the quality of pelagic fish preserved by the chilling method, the present study investigated th...
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| Aineistotyyppi: | Ph.D Thesis |
| Julkaistu: |
Panangad
School of Aquatic Food Products and Technology
2013
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Kerala University of Fisheries
| Hyllypaikka: |
664.94 PRA/TE |
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| Nide REF | Reaaliaikaista tietoa ei saatavissa |