Open AccessImpact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bêche-de-mer: A Case Study from Sri Lanka
Author(s) -
G. Nishanthan,
P. A. D. A. Kumara,
S.B. Navarathne,
D.C.T. Dissanayake
Publication year - 2022
Publication title -
international journal of food science
Language(s) - English
Resource type - Journals
eISSN - 2356-7015
pISSN - 2314-5765
DOI - 10.1155/2022/7877050
Subject(s) - sri lanka , proximate , product (mathematics) , quality (philosophy) , composition (language) , biology , food science , mathematics , socioeconomics , economics , philosophy , linguistics , geometry , tanzania , epistemology
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