Quality Characteristics of Pasteurized Crab Meat in Retort Pouch

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Authors

  • K. Rathnakumar
     Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008 ,IN
  • J. Maria Magthalen
     Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008 ,IN
  • A. Jeyakumari
     Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukudi - 628 008 ,IN

Abstract

The demand for better quality processed food is ever increasing. This ied to the development of a food preservation industry aiming to supply food that is sterile, nutritious and economical. Thermal sterilization of food is the most significant and one of the most effective means of preserving our food supply.

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Published

2008-11-01

How to Cite

Rathnakumar, K., Maria Magthalen, J., & Jeyakumari, A. (2008). Quality Characteristics of Pasteurized Crab Meat in Retort Pouch. The Indian Journal of Nutrition and Dietetics, 45(11), 466–471. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4920

Issue

Volume 45, Issue 11, November 2008

Section

Original Articles

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