Journal ArticleOPEN ACCESS

Optimization of thermal processing and quality evaluation of retort-pouch processed black tiger shrimp (Penaeus monodon) in masala

  • Ganachari J
  • Bojayanaik M
  • Chavan S
  • et al.
International Journal of Advanced Biochemistry Research (2025) 9(9) 152-161
DOI: 10.33545/26174693.2025.v9.i9c.5544
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Abstract

…processing is one of the most widely used and significant techniques in the seafood industry for extending the shelf life of …risks, as well as spoilage and enzymes that can compromise …

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APA

Ganachari, J., Bojayanaik, M., Chavan, S. D., & Fernandes, D. J. (2025). Optimization of thermal processing and quality evaluation of retort-pouch processed black tiger shrimp (Penaeus monodon) in masala. International Journal of Advanced Biochemistry Research, 9(9), 152–161. https://doi.org/10.33545/26174693.2025.v9.i9c.5544

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