Canning of smoked sardine

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dc.contributor.authorNair, T.S.U.
dc.contributor.authorBalachandran, K.K.
dc.contributor.authorMadhavan, P.
dc.date.accessioned2013-08-22T10:52:57Z
dc.date.available2013-08-22T10:52:57Z
dc.date.issued1977
dc.description.abstractA process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.en_US
dc.identifier.citationFisheries Technology 1977: 14(1), 49-52en_US
dc.identifier.urihttp://hdl.handle.net/123456789/491
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectcured productsen_US
dc.subjectsardinella longicepsen_US
dc.subjectorganoleptic propertiesen_US
dc.subjectsardinella longicepsen_US
dc.titleCanning of smoked sardineen_US
dc.typeArticleen_US
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