Utilization of jawla (acetes spp)

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dc.contributor.authorZynudheen, A.A.
dc.contributor.authorSen, A.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorKumar, K.A.
dc.contributor.authorBadonia, R.
dc.contributor.authorSolanki, K.K.
dc.date.accessioned2014-02-18T09:45:20Z
dc.date.available2014-02-18T09:45:20Z
dc.date.issued1998
dc.description.abstractDried jawla (Acetes spp) was processed in the laboratory and its chemical and bacteriological qualities were compared with those of commercial samples. Both products were bacteriologically sound but the latter was contaminated with extraneous matter. Various products like wafer, soup powder, cutlet, spiral and squid stuffed with jawla were prepared and their sensory qualities were evaluated. The studies showed that all products were acceptable.en_US
dc.identifier.citationProceedings of the Symposium on "Advances and Priorities in Fisheries Technology" held during 11-13 Feb, 1998, Cochin ed. by Balachandran, K.K. et. al, 264-266en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1539
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectJawlaen_US
dc.subjectproduct developmenten_US
dc.subjectacetesen_US
dc.titleUtilization of jawla (acetes spp)en_US
dc.typeArticleen_US
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