Preliminary studies on blanching of prawns

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dc.contributor.authorChoudhuri, D.R.
dc.contributor.authorBalachandran, K.K.
dc.date.accessioned2013-12-30T06:33:41Z
dc.date.available2013-12-30T06:33:41Z
dc.date.issued1965
dc.description.abstractThe paper represents results on the studies undertaken to find out the causes of irregular drained weight conditions in commercial canned prawn samples. The tendency of cooked prawn to attain the equilibrium moisture content when in contact with brine has been found to be mainly responsible for the loss and gaine in drained weight. Underblanching results in loss of moistures from the meat during processing.en_US
dc.identifier.citationFishery Technology1965: 2(1), 139-143en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1126
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (Indian)en_US
dc.subjectBlanchingen_US
dc.subjectprawnen_US
dc.titlePreliminary studies on blanching of prawnsen_US
dc.typeArticleen_US
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