Pickled Product from a Gastropod, Babylonia spirata

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dc.contributor.authorPatterson, Jamila
dc.contributor.authorAyyakkannu, K
dc.date.accessioned2021-12-20T08:00:55Z
dc.date.available2021-12-20T08:00:55Z
dc.date.issued1997
dc.description.abstractThe gastropod. Babylonia spirata meat was softened by cooking under pressure and pickle was prepared using standard recipe and methodology. The shelf life was assessed by chemical, microbial and organoleptic characters during the storage period of 150 days. The pickle did not show any specific signs of spoilage.en_US
dc.identifier.citationFishery Tech 34(1):45-48en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5485
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectGastropod, pickle, heterotrophic bacteriaen_US
dc.titlePickled Product from a Gastropod, Babylonia spirataen_US
dc.typeArticleen_US
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