Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by P.K.W.H. PREMAKEERTHI
Development of Fish Sausage With Added Vegetables
Related publications
Color Development of Fish Sausage With Ferrihemochrome-Forming Nitrogenous Bases as Possible Substitutes for Nitrite.
Nippon Suisan Gakkaishi
Aquatic Science
Analysis of Value Added of Fresh Organic Vegetables for the Development Supply Chain Strategy
KnE Life Sciences
Development of Mushroom Based Sausage
DEVELOPMENT OF a VALUE ADDED FISH PRODUCT FROM TUNA (Thunnus Albacares)
Physico-Chemical and Sensory Properties of Frankfurter-Type Fish Sausage
American Journal of Food Science and Technology
Development of Soy Based Vegetarian Sausage
Studies on the “Kamaboko”, Fish Jelly, and Fish Sausage Products-Viii
Nippon Suisan Gakkaishi
Aquatic Science
Development of Toscana Sausage With Lemon Flavor and Sodium Reduction
Brazilian Journal of Food Research
Oxidative Stability of Organic Dry-Fermented Sausage With Added Probiotic Strain Lb. Casei Łock 0900 and Acid Whey
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
