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Canning of smoked dhoma (Sciaenid sp.)

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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


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