Influence of fat content on the quality and shelf life of cured sardines
1977
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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书目信息
其它主题
Cured products
语言
英语
格式
application/pdf, application/pdf, 73-77, application/pdf
ISSN
0015-3001
类型
Journal Article
来源
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