Studies on colombo curing of mackerel (Rastrelligerkanagurta)
Studies on colombo curing of mackerel (Rastrelligerkanagurta)
| dc.contributor.author | Balachandran, K.K. | |
| dc.date.accessioned | 2017-08-04T07:08:16Z | |
| dc.date.available | 2017-08-04T07:08:16Z | |
| dc.date.issued | 1975 | |
| dc.description.abstract | Results of investigations carried out to improve the process of `Colombo-curing' of mackerel arc presented in this paper. Optimum composition of salt and goruka puli (malabar tamarind, Garcinia carnhogea) to be used in the pickle mixture to give a product of good organoleptic and chemical characteristics have been worked out. Sodium benzoate is used as a preservative against the attack of molds, 'red' etc. | en_US |
| dc.identifier.citation | Fish Technol.12(2):145-150 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2823 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.title | Studies on colombo curing of mackerel (Rastrelligerkanagurta) | en_US |
| dc.type | Article | en_US |