Influence of fat content on the quality and shelf life of cured sardines
Devadasan, K. | Muralidharan, V. | Joseph, G.
The paper presents results of studies on the effect of seasonal variations in the fat content on the quality and shelf life of dry cured, pickle cured and smoke cured oil sardines. The merits and defects of each method of curing during different seasons are discussed.
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Библиографическая информация
Другие темы
Cured products
Язык
Английский
Формат
application/pdf, application/pdf, 73-77, application/pdf
ISSN
0015-3001
Тип
Journal Article
Источник
http://aquaticcommons.org/id/eprint/18338, 12051, 2015-10-21 16:02:19, 18338, Society of Fisheries Technologists, India
2024-06-20
2026-02-03
Dublin Core
Поставщик данных
Эту запись предоставил Society of Fisheries Technologists
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