A carregar...
Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle
In India, fish egg (roes) is the underutilized rich source of protein and essential fatty acids. An attempt was made to utilize the roes for the preparation of pickle product. Roes of rohu (Labeo rohita) were subjected to pretreatments such as pasteurization and blanching in varying molar concentrat...
Na minha lista:
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550968/ https://ncbi.nlm.nih.gov/pubmed/23572628 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0035-z |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|