Effect of Cooking Methods on the Quality Changes of Fish Momo During Chilled Storage

Podobne zapisy

• Effect of Chitosan on the Quality of Restructured Fish Products during Chilled Storage
  od: Ayoob K.S
  Wydane: (2013)
• Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage
  od: Amina K.M
  Wydane: (2016)
• Effect of the Incorporation of Chitosan on Mince Based Fish Curry During Chilled Storage
  od: Rafida P.M
  Wydane: (2008)
• Studies on the Quality Changes of Tuna Sausage in Synthetic (polyamide) Casings During Chilled and Frozen Storage
  od: Nayana N.
  Wydane: (2010)
• Studies on the Effect of Coating on the Quality and Shelf Life of Fish Ball Prepared from Red Snapper During Chilled Storage Lutjanus malabaricus
  od: Afra Mohamed P.A
  Wydane: (2009)