Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel.

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dc.contributor.authorViji, P.
dc.contributor.authorPanda, S.K.
dc.contributor.authorMohan, C.O.
dc.contributor.authorBindu, J.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2017-12-12T05:43:47Z
dc.date.available2017-12-12T05:43:47Z
dc.date.issued2016
dc.identifier.citationJ. Food Sci.Technology(2016)53(12):4289-4297en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3057
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.subjectmint extracten_US
dc.subjectvacuum packagingen_US
dc.subjectIndian Mackerelen_US
dc.subjectqualityen_US
dc.titleCombined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel.en_US
dc.typeArticleen_US
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