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Heat penetration attributes of milkfish(Chanos chanos)thermal processed in flexible pouches: a comparative study between steam application and water immersion

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dc.contributor.author Adepoju, M.A.
dc.contributor.author Omitoyin, B.O.
dc.contributor.author Mohan, C.O.
dc.contributor.author Zynudheen, A.A.
dc.date.accessioned 2018-01-05T06:20:35Z
dc.date.available 2018-01-05T06:20:35Z
dc.date.issued 2017
dc.identifier.citation Food Sci.Nutr.2017 5:521-524 en_US
dc.identifier.uri http://hdl.handle.net/123456789/3254
dc.language.iso en en_US
dc.publisher Wiley en_US
dc.subject F0 en_US
dc.subject Flexible pouches en_US
dc.subject heat penetration en_US
dc.subject milkfish en_US
dc.subject steam-air en_US
dc.subject water immersion en_US
dc.title Heat penetration attributes of milkfish(Chanos chanos)thermal processed in flexible pouches: a comparative study between steam application and water immersion en_US
dc.type Article en_US


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