Development of Coated Products from Anchovy Using Different Breading Materials and Quality Evaluation During Chilled Storage Anchoviella spp.

Antzeko izenburuak

• Effect of Chitosan on the Quality of Restructured Fish Products during Chilled Storage
  nork: Ayoob K.S
  Argitaratua: (2013)
• Studies on Comparison Between Conventional and Extruded Bread Crumbs on the Quality and Storage Stability of Coated Fish Cutlet During Frozen Storage
  nork: Santhi Joseph
  Argitaratua: (2009)
• Effect of Cooking Methods on the Quality Changes of Fish Momo During Chilled Storage
  nork: Remya J.V
  Argitaratua: (2009)
• Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage
  nork: Amina K.M
  Argitaratua: (2016)
• Studies on the Effect of Coating on the Quality and Shelf Life of Fish Ball Prepared from Red Snapper During Chilled Storage Lutjanus malabaricus
  nork: Afra Mohamed P.A
  Argitaratua: (2009)