Development of Ready-To-Fry and Ready-To-Eat Anchovy Products in Flexible Packaging Materials

Lignende værker

• Shelf Life Studies of Ready to Eat and Ready to Fry Dried Contiment Incorporated Anchovies (Stolephorus Indicus) in Different Types of Packaging Materials
  af: Vrinda P.K
  Udgivet: (2010)
• 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
  af: Rojo T Jose
  Udgivet: (2008)
• Development of Ready-To-Eat Tuna Sausage in Synthetic Casings
  af: Sanam Basheer
  Udgivet: (2009)
• Development and evaluation of ready to eat chhana based snack
  af: Ramees PA
  Udgivet: (2017)
• Development and evaluation of ready to eat chicken meat based snack
  af: Jithin T S
  Udgivet: (2017)