Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium: Optimization of F 0 of Rohu Balls in Retort Pouch

Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium Optimization of F 0 of Rohu Balls in Retort Pouch

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Bibliographic Details
Published in:Journal of food processing and preservation Vol. 41; no. 3; p. e12925
Main Authors: Majumdar, Ranendra K., Dhar, Bahni, Saha, Apurba, Roy, Deepayan, Parhi, Janmejay, Singh, Asem Sanjit
Format: Journal Article
Language:English
Published: 01-06-2017
Online Access:Get full text
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Description
ISSN:0145-8892
DOI:10.1111/jfpp.12925