Canning of smoked dhoma (Sciaenid sp.)

dc.contributor.author	Varma, G.P.R.
dc.contributor.author	Venkataraman, R.
dc.date.accessioned	2013-08-22T10:28:53Z
dc.date.available	2013-08-22T10:28:53Z
dc.date.issued	1978
dc.identifier.citation	Fisheries Technology 1978: 15(1), 27-29	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/490
dc.description.abstract	A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid ) is discussed. The dressed dhoma is cold blanced in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 5 C. The smoked fish after filling in cans is precooked at 0.35 kg/sq cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq cm steam pressure.	en_US
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists (India)	en_US
dc.subject	canning	en_US
dc.subject	cured products	en_US
dc.subject	sciaenidae	en_US
dc.subject	marine	en_US
dc.title	Canning of smoked dhoma (Sciaenid sp.)	en_US
dc.type	Article	en_US