Effect of nutritional quality on frozen stored surimi prepared from Lesser sardine (Sardinella spp.) added with different natural phenolic compounds
B. V. Gaikwad, A. U. Pagarkar, A. S. Kudale, N. D. Chogale, V. V. Shinde, S. A. Mohite, K. J. Chaudhari, H. S. Dhaker, B. P. Bhosale, S. D. Naik, A. K. Balange and N. H. Sawant

855

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Effect of different cooking methods on physico-chemical and nutritional properties of Indian Mackerel (Rastrelliger kanagurata)
P. V. Gaurat, J. M. Koli, B. P. Bhosale, A. E. Sonavane, M. T. Sharangdher, V. V. Shinde, P. E. Shingare and S. B. Swami

953

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Development of soup powder from edible clams
A. H. Murade, S. T. Sharangdher, D. I. Pathan, J. M. Koli, M. T. Sharangdher, V. V. Shinde, P. E. Shingare, S. S. Sawant, A. S. Desai and V. V. Vishwasrao

331

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Formulation and quality evaluation of soup powder prepared from shrimp (Parapenaeopsis stylifera) (H. Milne Edwards, 1837)
Y. V. Charthad, S. T. Sharangdher, J. M. Koli, D. I. Pathan, V. B. Muley, S. S. Relekar, M. T. Sharangdher, V. V. Shinde, P.E. Shingare, S. S. Upaskar and S. K. Tijare

359

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