STANDARDIZATION OF PROCESS PARAMETERS FOR READY-TO-EAT SHRIMP CURRY IN TIN-FREE STEEL CANS.

Autor:	Sreenath, P. G.1, Abhilash, S.1, Ravishankar, C. N.1 cnrs2000@rediffmail.com, Gopal, T. K. Srinivasa1
Zdroj:	Journal of Food Processing & Preservation. Apr2008, Vol. 32 Issue 2, p247-269. 23p. 1 Black and White Photograph, 5 Charts, 8 Graphs.
Databáze:	Business Source Ultimate
Externí odkaz:	Zobrazit plný text záznamu