Pickle curing of fish using tartaric acid and garlic as preservatives


Autoria(s): Devadasan, K.; Muraleedharan, V.; Joseph, K.G.
Data(s)

1975

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