Canning of smoked dhoma (Sciaenid sp.)
Canning of smoked dhoma (Sciaenid sp.)
| dc.contributor.author | Varma, G.P.R. | |
| dc.contributor.author | Venkataraman, R. | |
| dc.date.accessioned | 2013-08-22T10:28:53Z | |
| dc.date.available | 2013-08-22T10:28:53Z | |
| dc.date.issued | 1978 | |
| dc.description.abstract | A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid ) is discussed. The dressed dhoma is cold blanced in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 5 C. The smoked fish after filling in cans is precooked at 0.35 kg/sq cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq cm steam pressure. | en_US |
| dc.identifier.citation | Fisheries Technology 1978: 15(1), 27-29 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/490 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.subject | canning | en_US |
| dc.subject | cured products | en_US |
| dc.subject | sciaenidae | en_US |
| dc.subject | marine | en_US |
| dc.title | Canning of smoked dhoma (Sciaenid sp.) | en_US |
| dc.type | Article | en_US |
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