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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...
| 第一著者: | |
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| フォーマット: | Ph.D Thesis |
| 出版事項: |
Panangad
School of Aquatic Food Products and Technology
2013
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Kerala University of Fisheries
| 請求記号: |
664.94 PRA/TE |
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| 所蔵 REF | ステータス情報は利用できません |