Textural and sensory characteristics of retort-processed freshwater prawn (Macrobrachium rosenbergii) in curry medium
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2016.1242139
Abstract: ABSTRACT Freshwater prawn in curry was thermally processed to three F0 values of 6, 8, and 9 at 116°C. Total process times for F0 values of 6, 8, and 9 were 53, 57, and 63… read more here.
Keywords: freshwater prawn; curry; sensory characteristics; textural sensory ... See more keywords