A Comparative Study of Vacuum Packaging, Conventional Packaging and Modified Atmosphere Packaging for Extending the Shelf Life of Sour Fish Curry (Ambul Thiyal)

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dc.contributor.authorPrabhanu K.P.H.
dc.date.accessioned2026-02-26T06:04:25Z
dc.date.issued2023
dc.identifier.citationPrabhanu K.P.H. (2023). A Comparative Study of Vacuum Packaging, Conventional Packaging and Modified Atmosphere Packaging for Extending the Shelf Life of Sour Fish Curry (Ambul Thiyal). Department of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.identifier.urihttps://repo.sltc.ac.lk/handle/456/542
dc.language.isoen
dc.publisherDepartment of Biosystems and Biotechnology, SLTC Research University, Padukka Sri Lanka.
dc.subjectMAP
dc.subjectAmbul-Thiyal
dc.subjectSensory
dc.subjectVacuum
dc.titleA Comparative Study of Vacuum Packaging, Conventional Packaging and Modified Atmosphere Packaging for Extending the Shelf Life of Sour Fish Curry (Ambul Thiyal)
dc.typeTechnical Report

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