Development of canned fish curry

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dc.contributor.authorVijayan, P.K.
dc.contributor.authorBalachandran, K.K.
dc.date.accessioned2013-08-27T07:03:48Z
dc.date.available2013-08-27T07:03:48Z
dc.date.issued1986
dc.description.abstractA process for canning sardine (Sardinella longiceps ) in two different curry media is presented. One curry medium yields a product with medium pungency while the second one has a low pungency. Sardine canned in curry medium having medium pungency developed signs of internal corrosion as well as slight bitter taste at the end of 15 months storage at ambient temperature. Similar phenomenon took place in the other product only at the end of 18 months storage. Being a ready-to-serve product, it needs no further preparation for the table.en_US
dc.identifier.citationfishery technology 1986: 23(1) 57-60en_US
dc.identifier.urihttp://hdl.handle.net/123456789/524
dc.language.isoenen_US
dc.publisherSociety of fisheries Technologists (India), Cochinen_US
dc.subjectsardinella longicepsen_US
dc.subjectprocessed fishery productsen_US
dc.subjectcanned productsen_US
dc.subjectmarineen_US
dc.titleDevelopment of canned fish curryen_US
dc.typeArticleen_US
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