Pickle curing of fish using tartaric acid and garlic as preservatives
Data(s) |
1975
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Resumo |
Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given. |
Formato |
application/pdf |
Identificador |
http://aquaticcommons.org/18289/1/FT12.2_156.pdf Devadasan, K. and Muraleedharan, V. and Joseph, K.G. (1975) Pickle curing of fish using tartaric acid and garlic as preservatives. Fishery Technology, 12(2), pp. 156-159. |
Idioma(s) |
en |
Relação |
http://aquaticcommons.org/18289/ |
Palavras-Chave | #Fisheries |
Tipo |
Article NonPeerReviewed |