STUDY OF INSTRUMENTAL AND SENSORY CHARACTERISTICS OF CATLA IN CURRY MEDIUM DURING RETORT POUCH PROCESSING TO OPTIMIZE F0 VALUE.
| Autor: | MAJUMDAR, RANENDRA KUMAR1 drrkmcof@gmail.com, DHAR, BAHNI1, ROY, DEEPAYAN1, SAHA, SATARUPA1 |
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| Zdroj: | Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p1595-1604. 10p. |
| Databáze: | Business Source Ultimate |
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