Curing of fish

Simple item page
dc.contributor.authorBindu, J.
dc.date.accessioned2014-02-06T07:10:33Z
dc.date.available2014-02-06T07:10:33Z
dc.date.issued2003
dc.description.abstractThe traditional methods of processing fish by salting, drying, smoking and pickling are collectively known as curing. It is the oldest method of fish preservation and is still widely practiced in developed and developing countries. This is also the cheapest method of preservation, since no expensive technology is used.en_US
dc.identifier.citationIn Winter School manual on "Product Development and Seafood Safety" organized by CIFT at Cochin 11 Nov - 10 Dec 2003, 97-112en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1406
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technologyen_US
dc.subjectCuringen_US
dc.subjectrack dryingen_US
dc.subjectsolar tent dryersen_US
dc.subjectnatural dryingen_US
dc.titleCuring of fishen_US
dc.typeBook chapteren_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Curing of Fish.pdf
Size:
13.16 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Course material (FP)