Heat penetration attributes of milkfish(Chanos chanos)thermal processed in flexible pouches: a comparative study between steam application and water immersion

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dc.contributor.authorAdepoju, M.A.
dc.contributor.authorOmitoyin, B.O.
dc.contributor.authorMohan, C.O.
dc.contributor.authorZynudheen, A.A.
dc.date.accessioned2018-01-05T06:20:35Z
dc.date.available2018-01-05T06:20:35Z
dc.date.issued2017
dc.identifier.citationFood Sci.Nutr.2017 5:521-524en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3254
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectF0en_US
dc.subjectFlexible pouchesen_US
dc.subjectheat penetrationen_US
dc.subjectmilkfishen_US
dc.subjectsteam-airen_US
dc.subjectwater immersionen_US
dc.titleHeat penetration attributes of milkfish(Chanos chanos)thermal processed in flexible pouches: a comparative study between steam application and water immersionen_US
dc.typeArticleen_US
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