Studies on Colombo-curing of mackerel (Rastrelliger kanagurta)
| Data(s) |
1975
|
|---|---|
| Resumo |
Results of investigations carried out to improve the process of 'Colombo-curing' of mackerel are presented in this paper. Optimum composition of salt and gorujka puli (malabar tamarind, Garcinia cambogea) to be used in the pickle mixture to give a product of good organoleptic and chemical characteristics have been worked out. Sodium benzoate is used as a preservative against the attack of molds, 'red' etc. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18287/1/FT12.2_145.pdf Balachandran, K.K. and Muraleedharan, V. (1975) Studies on Colombo-curing of mackerel (Rastrelliger kanagurta). Fishery Technology, 12(2), pp. 145-150. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18287/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
