Textural quality of ready to eat “shrimp kuruma” processed in retortable pouches and aluminium cans

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dc.contributor.authorMohan, C.O.
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2019-10-01T08:47:56Z
dc.date.available2019-10-01T08:47:56Z
dc.date.issued2018
dc.identifier.citationMohan, C.O. and Ravishankar, C.N. (2018) Textural quality of ready to eat “shrimp kuruma” processed in retortable pouches and aluminium cans. In: Theoretical Models and Experimental Approaches in Physical Chemistry (Eds. A.K. Haghi, Sabu Thomas, Praveen K.M. and Avinash R. Pai) Apple Academic Press pp.375-394en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4266
dc.language.isoenen_US
dc.publisherApple Academic Pressen_US
dc.titleTextural quality of ready to eat “shrimp kuruma” processed in retortable pouches and aluminium cansen_US
dc.typeBook chapteren_US
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