Sihabudheen K. (2009). Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches. CIFT, ICAR.
Chicago Edition CitationSihabudheen K. Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches. Kochi: CIFT, ICAR, 2009.
MLA Edition CitationSihabudheen K. Effect of High Temperature Short Time Processing on Quality and Shelf Life of Ready -to Serve Seafood Cocktail Soup in Retortable Pouches. CIFT, ICAR, 2009.
Warning: These citations may not always be 100% accurate.