Studies on Shelf Life of Condiments Incorporated Ready to Fry Sardine and Mackerel in Flexible Packaging Materials by Using Hurdle Technology Sardinella longiceps, Rastrelliger kanagurta

Podobne knjige/članki

• Development of Ready-To-Fry and Ready-To-Eat Anchovy Products in Flexible Packaging Materials
  od: Smitha Varghese
  Izdano: (2005)
• Studies on the Quality and Shelf Life of Marnated Indian Oil Sardine Sardinella longiceps
  od: Jyothi C.S
  Izdano: (2007)
• Shelf Life Studies of Ready to Eat and Ready to Fry Dried Contiment Incorporated Anchovies (Stolephorus Indicus) in Different Types of Packaging Materials
  od: Vrinda P.K
  Izdano: (2010)
• Report of the working party on sardine and mackerel resources
  Izdano: (1971)
• Report of the working party on Sardine and Mackerel resources
  Izdano: (1971)