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Canning of oil sardine (Sardinella longiceps)-natural pack

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dc.contributor.author Nair, T.S.U.
dc.contributor.author Madhavan, P.
dc.contributor.author Balachandran, K.K.
dc.contributor.author Prabhu, P.V.
dc.date.accessioned 2013-07-19T05:59:03Z
dc.date.available 2013-07-19T05:59:03Z
dc.date.issued 1974
dc.identifier.citation Fishery Technology:11(2),151-155 en_US
dc.identifier.uri http://hdl.handle.net/123456789/327
dc.description.abstract A simple and economic process for canning of oil sardine (Sardinella longiceps) in its own juice having very good organoleptic characteristics has been developed. The process consists in dipping eviscerated, scaled and cleaned fish in brine containing potash alum and citric acid, packing in cans, exhausting and seaming without addition of any filling medium and heat processing. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists(India) en_US
dc.subject Canning en_US
dc.subject Oil sardine en_US
dc.title Canning of oil sardine (Sardinella longiceps)-natural pack en_US
dc.type Article en_US

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