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- » Measurement of moisture in dry cured fish by infra red irradiation
- » Array
- » Packaging of value added fish products
- » Use of different glazes in frozen oil sardines
- » Physico-chemical andt extural properties of gleatins and water gel desserts prepared from the skin of freshwater carps
- » Effect of ice storage and washing on the protein constituents and textural properties of surimi from labeo calbasu (Hamilton, 1822)
- » Performance requirements of corrugatted fibre board boxes for fish and fish products
- » Effect of vacuum packaging on the shelf life of fried mussel,perna viridis(linnaeus) in flexiblle packaging material
- » Recent advances in flexible packaging
- » Effectiveness of EDTA dips on the shelf life of oil sardine [sardinella longiceps],mackerel [rastrelleger kanagurta] and prawn [metapenaeus dobsoni] in iced storage
- » Recent trends in fish processing
- » Array
- » Retort pouch processing for fish products
- » Effect of liquid nitrogen freezing and subsequent storage on survival of Staphylococcus aureus and Streptococcus pyogenes in treated prawn meat
- » Supplementation of squalene attenuates experimentally induced myocardial infraction in rats
- » Array
- » Array
- » Array
- » Array
- » Array
- » Array
- » Array
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