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Effect of high temperature processing on process time on the quality of oil sardine (Sardinella longiceps) : Thesis submitted in partial fulfillment of the requirements for the degree of Master of Fisheries Science of CIFE

By:

Prasanna S

Material type: Text

Text

TextPublication details: DDC classification:

664

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Item type	Current library	Call number	Status	Date due	Barcode
Books	CIFT Library	664 (Browse shelf(Opens below))	Available		010054

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Previous	664 Biotech's dictionary of food technology .-First Indian Edition 2005	664 Safety and quality issues in fish processing	664 Thermal technologies in food processing	664 Effect of high temperature processing on process time on the quality of oil sardine (Sardinella longiceps) : Thesis submitted in partial fulfillment of the requirements for the degree of Master of Fisheries Science of CIFE	664 Thermal processing of prawn kuruma (Penaeus indicus) in retortable pouch and aluminium can : Dissertation submitted in partial fulfillment of the requirements for the degree of Master of Fisheries Science of CIFE	664 Proceedings of the First National Coference on Chitin and Chitosan May24 2005	664 Control measures for seafood processing and formulation of code of practice for quality assurance	Next

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