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Retort Pouch Processing of Fish Sausage
Abstract- A study was undertaken on thermal processing of fish sausage packed in retort pouch to assess quality variations during storage. Meat of Japanese threadfin bream (Nemipterus japonicas) was used. Three lots of raw fish paste stuffed in cellulose casing of 1.5 cm diameter were preheated in w...
| Päätekijä: | |
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| Aineistotyyppi: | Ph.D Thesis |
| Julkaistu: |
Panangad
School of Aquatic Food Products And Technology Faculty of Fisheries
2016
|
Kerala University of Fisheries
| Hyllypaikka: |
639.3 ARV/RE |
|---|---|
| Nide REF | Reaaliaikaista tietoa ei saatavissa |