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

Схожие документы

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