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Studies on equilibrium relative himidity (ERH)of Dried Fish Products from Bombay Duck

Sen, D. P. and Iyengar, J. R. (1965) Studies on equilibrium relative himidity (ERH)of Dried Fish Products from Bombay Duck. Journal of Food Science and Technology, 2 (2). pp. 55-57.

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Item Type: Article
Uncontrolled Keywords: Harpodon neherus; equilibrium moisture content; denaturation of fish proteins
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Mar 2010 06:54
Last Modified: 05 Dec 2016 11:25
URI: http://ir.cftri.com/id/eprint/9388

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