Quality of ready to serve tilapia fish curry with PUFA in retortable pouches

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Dhanapal, K ^a   Reddy, G V S ^a   Nayak, B B ^b   Basu, S ^b   Shashidhar, K ^b   Venkateshwarlu, G ^b   Chouksey, M K ^b  

^a SRI VENKATESWARA VETERINARY UNIVERSITY   (India)

^b CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

PUFA; Retort pouch; Shelf life; Thermal processing; Tilapia

Indexed keywords

COD LIVER OIL; FISH PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID; WATER;

ANIMAL; ARTICLE; DIET SUPPLEMENTATION; FAST FOOD; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; INDIA; PHYSICAL CHEMISTRY; PIGMENTATION; PROTEIN INTAKE; QUALITY CONTROL; SEA FOOD; SENSATION; TILAPIA;

ANIMALS; COD LIVER OIL; DIETARY PROTEINS; FAST FOODS; FATTY ACIDS, UNSATURATED; FISH PRODUCTS; FISH PROTEINS; FOOD HANDLING; FOOD PACKAGING; FOOD, FORTIFIED; FOOD, PRESERVED; HUMANS; INDIA; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; SENSATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TILAPIA; WATER;

TILAPIA;

EID: 77957126875     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01762.x     Document Type: Article

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