Canning of oil sardine (Sardinella longiceps)-natural pack

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dc.contributor.authorNair, T.S.U.
dc.contributor.authorMadhavan, P.
dc.contributor.authorBalachandran, K.K.
dc.contributor.authorPrabhu, P.V.
dc.date.accessioned2013-07-19T05:59:03Z
dc.date.available2013-07-19T05:59:03Z
dc.date.issued1974
dc.description.abstractA simple and economic process for canning of oil sardine (Sardinella longiceps) in its own juice having very good organoleptic characteristics has been developed. The process consists in dipping eviscerated, scaled and cleaned fish in brine containing potash alum and citric acid, packing in cans, exhausting and seaming without addition of any filling medium and heat processing.en_US
dc.identifier.citationFishery Technology:11(2),151-155en_US
dc.identifier.urihttp://hdl.handle.net/123456789/327
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India)en_US
dc.subjectCanningen_US
dc.subjectOil sardineen_US
dc.titleCanning of oil sardine (Sardinella longiceps)-natural packen_US
dc.typeArticleen_US
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