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1-6 of 6 results for fish curry

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Select article: Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

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Research article

First published 2012-6

Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage

R Jeya Shakila, B Edwin Raj, N Felix

Food Science and Technology International

Select article: Canning of Rohu ( Labeo rohita ) in North Indian Style Curry Medium Using Polyester-coated Tin Free Steel Cans

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Research article

First published 2006-12

Canning of Rohu ( Labeo rohita ) in North Indian Style Curry Medium Using Polyester-coated Tin Free Steel Cans

A. K. Mallick, T. K. Srinivasa Gopal, C. N. Ravishankar [...]

Food Science and Technology International

Select article: Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy

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Research article

First published 2018-6

Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy

Ekkapong Cheevitsopon, Panmanas Sirisomboon

Journal of Near Infrared Spectroscopy

Select article: Nutrition and multi-ethnic groups

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Research article

First published 1981-10

Nutrition and multi-ethnic groups

B.A. Qureshi

Perspectives in Public Health

Select article: Differences in Relative Iron Bioavailability in Traditional Bangladeshi Meal Plans

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Research article

First published 2014-12

Differences in Relative Iron Bioavailability in Traditional Bangladeshi Meal Plans

Diane M. DellaValle, Raymond P. Glahn

Food and Nutrition Bulletin

Select article: Docosahexaenoic Acid Protects from Amyloid and Dendritic Pathology in an Alzheimer's Disease Mouse Model

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Research article

First published 2006-7

Docosahexaenoic Acid Protects from Amyloid and Dendritic Pathology in an Alzheimer's Disease Mouse Model

Greg M. Cole, Sally A. Frautschy

Nutrition and Health

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