Methods of preparing different types of delicious ready to serve pickled products from green mussel (Perna viridis) and a comparative study of their storage characteristics are reported. Of the three types of products, namely, dried and pickled, fried and pickled and light smoked and pickled, the last one had the best shelf life. The optimum conditions of drying and smoking for preparing such type of pickles are also reported.
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书目信息
其它主题
Green mussels; Cured products
语言
英语
格式
application/pdf, application/pdf, 41-43, application/pdf
ISSN
0015-3001
类型
Journal Article
来源
http://aquaticcommons.org/id/eprint/18378, 12051, 2015-10-22 06:26:30, 18378, Society of Fisheries Technologists, India
2024-06-20
2026-02-03
Dublin Core