Shelf Life Studies of Ready to Eat and Ready to Fry Dried Contiment Incorporated Anchovies (Stolephorus Indicus) in Different Types of Packaging Materials

Lignende værker

• Development of Ready-To-Fry and Ready-To-Eat Anchovy Products in Flexible Packaging Materials
  af: Smitha Varghese
  Udgivet: (2005)
• Ready-to-eat foods: microbial concerns and control measures
  af: Hwang, Andy
  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)
• Consumer preferences in purchase of ready to eat
  af: Deam Martin C
• Ready
  af: Monroe, Lucy; Author
  Udgivet: (2005)