CHARACTERISTICS OF PINK PERCH (NEMIPTERUS JAPONICUS) SURIMI AT FROZEN TEMPERATURE
RK SINGH, AK BALANGE - Journal of food processing and …, 2005 - Wiley Online Library
An investigation lasting 36 weeks was carried out on the frozen storage (− 20C) behavior of
surimi prepared from the fish pink perch (Nemipterus japonicus). Total volatile base nitrogen …
surimi prepared from the fish pink perch (Nemipterus japonicus). Total volatile base nitrogen …
[PDF][PDF] Frozen storage characteristics of surimi from big eye snapper, Priacanthus hamrur
RK Singh, AK Balange, DK Garg - Indian J. Fish, 2004 - epubs.icar.org.in
ABSTRACT The frozen storage (–200C) behaviour of surimi prepared from big eye snapper
(Priacanthus hamrur) was investigated for 36 weeks. Total volatile base nitrogen (TVBN) …
(Priacanthus hamrur) was investigated for 36 weeks. Total volatile base nitrogen (TVBN) …
[PDF][PDF] Biochemical and microbiological changes of pink perch (Nemipterus japonicus) surimi stored at different temperatures
RK Singh, AK Balange - Indian J. Fish, 2003 - epubs.icar.org.in
Investigations on factors responsible for spoilage of frozen surimi of pink perch (Nemipterus
japonicus) stored at ambient (25 to 280 C), refrigerator (6.5 to 7.50 C) and at deep freezer …
japonicus) stored at ambient (25 to 280 C), refrigerator (6.5 to 7.50 C) and at deep freezer …
[PDF][PDF] PREP, TION OF PAS IEURIZED FISH BALL IN CURRY 1 ITS STO GE ST IY AT 0 to 2° C.
VR Joshi, AK Balange, AU Pagarkar - Journal of Indian Fisheries … - epubs.icar.org.in
Fish ball in curry was prepared as per the standardized method andrecipe, pasteurized and
subjected to storage at 0 to 2° C in a domesticrefrigerator. The curry prepared with tomato …
subjected to storage at 0 to 2° C in a domesticrefrigerator. The curry prepared with tomato …
[引用][C] preparation of pasteurized fish ball in curry and its storage study at 0 to 2 C
AK Balange, VR Joshi, AU Pagarkar - 2003