Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.)

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 3, 2008, Pages 192-201

  Sehgal, H S ^a   Shahi, Meenakshi ^a   Sehgal, G K ^a   Thind, S S ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Extenders; Fish patty; Labeo rohita; Nicrobiology; Nutrition; Organoleptic properties; Weight groups

Indexed keywords

LIPID; PROTEIN; SUGAR; WATER;

ARTICLE; CARP; CONTROLLED STUDY; COOKING; FISH; FLAVOR; FLOUR; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD CONTROL; FOOD PREFERENCE; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD STORAGE; FOOD TEXTURE; INDIA; LIPID COMPOSITION; NUTRITIONAL VALUE; POTATO; PROTEIN CONTENT; TASTE; WATER RETENTION; WEIGHT;

ANIMALS; CARPS; FISH PRODUCTS; FOOD HANDLING; INDIA; NUTRITIVE VALUE; QUALITY CONTROL; SOLANUM TUBEROSUM; ZEA MAYS;

CYPRINIDAE; LABEO ROHITA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 40749092147     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701453587     Document Type: Article

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