Shelf life evaluation of a ready-to-eat black clam ( villorita cyprinoides) product in indigenous retort pouches

Journal of Food Engineering

Volumn 78, Issue 3, 2007, Pages 995-1000

  Bindu, J ^a   Ravishankar, C N ^a   Srinivasa Gopal, T K ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

Author keywords

Clam meat; F0 value; Retort pouch processing; Storage studies

Indexed keywords

DIGITAL STORAGE; SHELLFISH;

HEAT PENETRATION; HEAT PROCESSING; NATURAL TEXTURES; RETORT POUCHES; RETORTABLE POUCHES; SHELF LIFE EVALUATION; STORAGE STUDIES; TIME TEMPERATURE;

MOLLUSCS;

BIVALVIA; VILLORITA CYPRINOIDES;

EID: 70349662498     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.040     Document Type: Article

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