Canning of squid.
Canning of squid.
| dc.contributor.author | Varma, P.R.G. | |
| dc.contributor.author | Joseph, J. | |
| dc.date.accessioned | 2013-08-21T10:48:27Z | |
| dc.date.available | 2013-08-21T10:48:27Z | |
| dc.date.issued | 1980 | |
| dc.description.abstract | A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.9 kg/cm super(2) steam for 20 min gave an excellent canned product with good shelf-life. | en_US |
| dc.identifier.citation | fishery technology 1980: 17(2), 93-94 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/473 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of fisheries Technologist(India) | en_US |
| dc.subject | Loligo | en_US |
| dc.subject | processing fishery products | en_US |
| dc.subject | canning | en_US |
| dc.subject | marine | en_US |
| dc.title | Canning of squid. | en_US |
| dc.type | Article | en_US |