Enhancement of the Shelf-life of Deep Fat Fried Cashewnuts

LWT

Volumn 33, Issue 3, 2000, Pages 173-177

  Sharma, G K ^a   Semwal, A D ^a   Mahesh, C ^a   Murthy, M C N ^a   Arya, S S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

antioxygenic salt; Fried cashewnuts; packaging materials; shelf life

Indexed keywords

EID: 0345851376     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0636     Document Type: Article

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