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| Field | Value |
| Title | Effect of blanching on the physical and sensory properties of freezedried Indian white shrimp |
| Names |
Ninan, G.
Zynudheen, A.A. Joseph, J. Mathew, P.T. Geethalakshmi, V. |
| Date Issued | 2010 (iso8601) |
| Abstract | With changes in life styles, consumer perception of processed foe is also changing. As a consequence there is an increasing demand ft convenient, nutritious and safe foods all over the world. Value addition I an important term for the modern food business. It forms the most sougl after technique in the food processing sector, in general, and fisheric sector, in particular. Freeze-dried items, particularly fish products form th high-end value added products which cater mostly the affluent class consumers as these items have a high unit value. |
| Genre | Article |
| Topic | White shrimp |
| Identifier | Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 562-572 |