High temperature processing of fish sausage 4. - Heat penetration study
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Authors
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Raj, M.C.V., Chandrasekhar, T.C. and Saralaya, K.V.
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Submitted
2021-11-25
Published
2021-11-25
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Section
Research Note
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Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Saralaya, K.V., R. M. C. T. and. (2021). High temperature processing of fish sausage 4. - Heat penetration study. Fishery Technology, 24(2). https://doi.org/10.56093/ft.v24i2.118293
