Add to ORKGWaxed duplex cartons collected from different prawn freezing factories were evaluated for their physico-chemical properties such as bursting strength, puncture resistance, water proofness, tearing, strength, tensile strength, elongation, moisture content, thickness, weight of the carton, dimension, wax content and saponifiable matter. The results are discussed from the point of view of formulation of standards for this most widely employed packaging material for frozen fishery products in the country
The chemical and organoleptic properties of prawn held in ice for different days prior to cooking an...
There are good possibilities for expanding the consumer sector in both the traditional and nontradit...
This study investigated the efficacy of three commercially relevant packaging methods (vacuum with w...
Master cartons for fishery products collected from different prawn freezing factories were evaluated...
Deteriorative changes in physical properties of corrugated fibre-board master cartons and waxed dupl...
Packaging is important not only in extending the shellife of fish and fishery products but also impr...
Waxed solid bleached sulfate paperboard and polyethylene coated paperboard were compared for the pur...
The paper presents the results of a bacteriological survey carried out on 2,917 samples of frozen pr...
A survey on the sources and quality of water used in prawn processing factories has revealed much no...
The organoleptic characteristics such as appearance, textural condition, colour and odour indicated ...
A study on the occurrence of defective pieces of prawns at three different stages of processing of h...
Seafood is an important food source for many. Consumers should be entitled to an informed choice, an...
Seafood is an important food source for many. Consumers should be entitled to an informed choice, an...
This study aims to see the storage time of frozen shrimp by using an edible coating of toman fishbon...
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2 + 50% C...
The chemical and organoleptic properties of prawn held in ice for different days prior to cooking an...
There are good possibilities for expanding the consumer sector in both the traditional and nontradit...
This study investigated the efficacy of three commercially relevant packaging methods (vacuum with w...
Master cartons for fishery products collected from different prawn freezing factories were evaluated...
Deteriorative changes in physical properties of corrugated fibre-board master cartons and waxed dupl...
Packaging is important not only in extending the shellife of fish and fishery products but also impr...
Waxed solid bleached sulfate paperboard and polyethylene coated paperboard were compared for the pur...
The paper presents the results of a bacteriological survey carried out on 2,917 samples of frozen pr...
A survey on the sources and quality of water used in prawn processing factories has revealed much no...
The organoleptic characteristics such as appearance, textural condition, colour and odour indicated ...
A study on the occurrence of defective pieces of prawns at three different stages of processing of h...
Seafood is an important food source for many. Consumers should be entitled to an informed choice, an...
Seafood is an important food source for many. Consumers should be entitled to an informed choice, an...
This study aims to see the storage time of frozen shrimp by using an edible coating of toman fishbon...
The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2 + 50% C...
The chemical and organoleptic properties of prawn held in ice for different days prior to cooking an...
There are good possibilities for expanding the consumer sector in both the traditional and nontradit...
This study investigated the efficacy of three commercially relevant packaging methods (vacuum with w...