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Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus.

Esther, Isidore (2017) Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: surimi Piaractus brachypomus drying methods cryo/dryoprotectants
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2017 04:34
Last Modified: 09 Aug 2017 04:34
URI: http://ir.cftri.com/id/eprint/12953

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