Processing clam meat into pickles
| Data(s) |
1982
|
|---|---|
| Resumo |
Methods have been worked out for the production of pickles from clam (Velorita sp.) meat. The bacteriological quality of the clam meat at different stages of processing was studied. The clam pickles packed in glass bottles and sealed air tight remained in good condition for six months at ambient temperatures. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18375/1/FT19.1_025.pdf Vijayan, P.K. and Perigreen, P.A. and Surendran, P.K. and Balachandran, K.K. (1982) Processing clam meat into pickles. Fishery Technology, 19(1), pp. 25-28. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18375/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
