Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix
| Data(s) |
1969
|
|---|---|
| Resumo |
The paper deals with the investigations carried out on the preparation of fish soup mix using partially deodorized trash fish meat. The product contained about 25% protein and had a storage life of 4 months at ambient temperature (28-31°C). |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/16324/1/FT6.2_148.pdf Venugopalan, V. and James, M.A. (1969) Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix. Fishery Technology, 6(2), pp. 148-152. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/16324/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
