Effect of blanching on the physical and sensory properties of freezedried Indian white shrimp

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dc.contributor.authorNinan, G.
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorJoseph, J.
dc.contributor.authorMathew, P.T.
dc.contributor.authorGeethalakshmi, V.
dc.date.accessioned2014-02-18T05:21:35Z
dc.date.available2014-02-18T05:21:35Z
dc.date.issued2010
dc.description.abstractWith 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.en_US
dc.identifier.citationProceedings 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 562-572en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1512
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectWhite shrimpen_US
dc.subjectfreeze-dried itemsen_US
dc.subjectshellfishen_US
dc.subjectrehydration coefficienten_US
dc.titleEffect of blanching on the physical and sensory properties of freezedried Indian white shrimpen_US
dc.typeArticleen_US
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