Quality Characteristics of Pasteurized Crab Meat in Retort Pouch
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Abstract
The demand for better quality processed food is ever increasing. This ied to the development of a food preservation industry aiming to supply food that is sterile, nutritious and economical. Thermal sterilization of food is the most significant and one of the most effective means of preserving our food supply.Downloads
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Published
2008-11-01
How to Cite
Rathnakumar, K., Maria Magthalen, J., & Jeyakumari, A. (2008). Quality Characteristics of Pasteurized Crab Meat in Retort Pouch. The Indian Journal of Nutrition and Dietetics, 45(11), 466–471. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4920
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