Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage

Παρόμοια τεκμήρια

• Effect of Cooking Methods on the Quality Changes of Fish Momo During Chilled Storage
  ανά: Remya J.V
  Έκδοση: (2009)
• Studies on Ready-To-Fry Fresh and Cooked Mussel Meat Under Refrigerated Storage
  ανά: Divya K.
  Έκδοση: (2004)
• Effect of Chitosan on the Quality of Restructured Fish Products during Chilled Storage
  ανά: Ayoob K.S
  Έκδοση: (2013)
• Guidelines for Chilled Fish Storage Experiments
  ανά: C.A.M. Lima dos Santos
  Έκδοση: (1984)
• Effect of the Incorporation of Chitosan on Mince Based Fish Curry During Chilled Storage
  ανά: Rafida P.M
  Έκδοση: (2008)