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Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics
‘Kalia’, a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1 °C to three different F(0) values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554680/ https://ncbi.nlm.nih.gov/pubmed/26344980 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1673-3 |
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