A new procedure for canning of squids
A new procedure for canning of squids
| dc.contributor.author | Raghunath, M.R. | |
| dc.contributor.author | Solanki, K.K. | |
| dc.date.accessioned | 2013-07-01T09:30:32Z | |
| dc.date.available | 2013-07-01T09:30:32Z | |
| dc.date.issued | 1986 | |
| dc.description.abstract | A new canning procedure for squid mantles aimed at increasing the fill and retaining the sweet flavour of squids was evolved . In the new method, after blanching smaller mantles are inserted inside bigger ones to reduce voids and thus increase the fill to 56% and above as compared to 46% when packed as rings. In addition, spent blanching medium containing desirable flavour constituents of squid was modified and used as covering medium which increased the flavour of canned product . | en_US |
| dc.identifier.citation | Fishery Technology 1986:23(2)199-203 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/292 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of fisheriesTechnologists (India) | en_US |
| dc.subject | New procedure | en_US |
| dc.subject | Canning | en_US |
| dc.subject | Squid | en_US |
| dc.title | A new procedure for canning of squids | en_US |
| dc.type | Article | en_US |