![](/img/cover-not-exists.png)
Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium
Majumdar, Ranendra K., Dhar, Bahni, Saha, Apurba, Roy, Deepayan, Parhi, Janmejay, Singh, Asem SanjitLanguage:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.12925
Date:
July, 2016
File:
PDF, 298 KB
english, 2016