An overview of non-thermal preservation techniques in food

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dc.contributor.authorSarika, K.
dc.contributor.authorBindu, J.
dc.date.accessioned2020-01-27T09:53:06Z
dc.date.available2020-01-27T09:53:06Z
dc.date.issued2018
dc.identifier.citationSarika, K. And Bindu, J. (2018) An overview of non-thermal preservation techniques in food. In: Protocols for the production of high value secondary products from industrial fish and shell fish processing (Eds. Bindu, J., Sreejith, S. and Sarika, K.), ICAR-Central Institute of Fisheries Technology, Cochin, p.99-108en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4489
dc.language.isoenen_US
dc.publisherICAR - Central Institute of Fisheries Technology, Cochinen_US
dc.titleAn overview of non-thermal preservation techniques in fooden_US
dc.typeBook chapteren_US
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