Control of mould growth and reddening in salted and dried mackerel
Control of mould growth and reddening in salted and dried mackerel
| dc.contributor.author | Rao, S. V. S. | |
| dc.contributor.author | Valsan, A. P. | |
| dc.date.accessioned | 2017-07-22T09:18:37Z | |
| dc.date.available | 2017-07-22T09:18:37Z | |
| dc.date.issued | 1962 | |
| dc.description.abstract | Propionic acid at a concentration level of 4 per cent has been sug, gested as an effective chemical preservative for salt and dried mackerel. Mould growth and reddening can be brought under control even up to 62 weeks in the treated samples as against a normal shelf life of 15-20 weeks in the untreated controls, Results obtained from a detailed study of the propionic acid treatment have been discussed in the light of storage problems under tropical conditions. | en_US |
| dc.identifier.citation | Res. Ind.7(9):304-306 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2659 | |
| dc.language.iso | en | en_US |
| dc.title | Control of mould growth and reddening in salted and dried mackerel | en_US |
| dc.type | Article | en_US |
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