1991

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Browsing 1991 by Author "JEGATHEESHAN, G"

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    Determination of Optimal Spice Combinations for Sardinella albella Fish sauce
    (Society of Fisheries Technologists (India) Cochin, 1991) VELAYUDHAN, P; JEGATHEESHAN, G; SANTHANAM, R
    Conversion of trash fish protein into readily consumable product with long shelf life, adopting less tedious and low cost technology, would go a long way to augument the national economy. In this context, marine food formed by slow fermentation process deserves scientific and economic concern. Fish sauce is a fermented product obtained from the slowdigestion of a mixture of fish and salt in the ratio 3:1 resulting in a clear liquid with a characteristic fermented flavour.