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Showing 10 out of a total of 13 results for community: Fish Processing. (0.016 seconds)

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Heat Penetration Characteristics and Shelf-life Studies of Mushrooms in Brine Processed in Retort Pouches

Chandrasekar, V.; Gopal, T.K.S.; Rai, R.D. (Wiley, 2004)
Fish curry in retort pouch

Vijayan, P.K.; Gopal, T.K.S.; Balachandran, K.K.; Madhavan, P. (Society of Fisheries Technologists(India),Cochin, 1998)
Comparative studies on the cannig properties of pomfrets and hilsa

Venkataraman, R.; Kandoran, M.K.; Raje, C.R. (Society of fisheries Technologists (India), 1970)
Technological Aspects of Fish Processing

Kandoran, M.K. (Society of Fisheries Technologists (India), Cochin, 2000)
Edible fish powder from small sized Indian major carps

Chattopadhyay, A.K.; Rao, B.M.; Gupta, S.S. (Society of Fisheries Technologists (India), Cochin, 2008)
Effect of vacuum packaging on the shelf life of fried mussel, Perna viridis (Linnaeus) in flexible packaging material

Bindu, J.; Gopal, T.K.S.; Joseph, A.C.; Nair, T.S.U.; Joseph, K.G. (Society of Fisheries Technologists (India), 2002)
Shelf life of dried anchoviella in flexible packing materials

Gopal, T.K.S.; Nair, P.G.V.; Kandoran, M.K.; Prabhu, P.V. (ELSEVIER, 1998)
Dehydration of prawns

Kaimal, P.N.R.; Balachandran, K.K. (Seafood exporters asosciation of India, Cochin, 1969)
Storage of heat processed fish paste in retort pouch

Thankamma, R.; Gopal, T.K.S.; Iyer, T.S.G. (Society of Fisheries Technologists(India),Cochin, 1998)
The use of selective dense media in seperation of meat and preperation of an intermediate moisture product from small shrimps

Chakrabarti, R. (Institute of Food Science and Technology (U.K.), Blackwell Publishing, 1989)

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