Determination of Optimal Spice Combinations for Sardinella albella Fish sauce

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dc.contributor.authorVELAYUDHAN, P
dc.contributor.authorJEGATHEESHAN, G
dc.contributor.authorSANTHANAM, R
dc.date.accessioned2022-01-04T05:51:46Z
dc.date.available2022-01-04T05:51:46Z
dc.date.issued1991
dc.description.abstractConversion of trash fish protein into readily consumable product with long shelf life, adopting less tedious and low cost technology, would go a long way to augument the national economy. In this context, marine food formed by slow fermentation process deserves scientific and economic concern. Fish sauce is a fermented product obtained from the slowdigestion of a mixture of fish and salt in the ratio 3:1 resulting in a clear liquid with a characteristic fermented flavour.en_US
dc.identifier.citationFishery Tech 28(1):86-87en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5609
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectDetermination,Optimal Spice Combinations,Sardinella albella ,Fish sauceen_US
dc.titleDetermination of Optimal Spice Combinations for Sardinella albella Fish sauceen_US
dc.typeArticleen_US
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