SharePREPARATION AND KEEPING QUALITY OF HOT SMOKED MACKEREL.
Author(s) : HANUMANTHAPPA B., CHANDRASEKHAR T. C.
Type of article: Article
Summary
PRESENTATION OF A PROCESS INCLUDING ASALTING AND A SMOKING PHASE FOR FISH, THE SMOKE BEING OBTAINED BY BURNING SAWDUST AND THE SOLID PARTS OF COCONUT. THE SMOKED FISH HAVE A STORAGE LIFE OF 105, 95 AND 6 DAYS, RESPECTIVELY AT 273-275, 283 AND 302 K (0-2, 10 AND 29 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-232747.
Details
- Original title: PREPARATION AND KEEPING QUALITY OF HOT SMOKED MACKEREL.
- Record ID : 1988-1945
- Languages: English
- Source: Fish. Technol. - vol. 24 - n. 2
- Publication date: 1987
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mackerel; Chilling; Organoleptic property; Curing; Fish; Smoking; Storage life
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CONSUMER ACCEPTABILITY AS THE BASIS FOR DETERMI...
- Author(s) : BAIRD P. D.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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STUDIES ON FROZEN STORAGE CHARACTERISTICS OF IN...
- Author(s) : RAVINDRANATHAN NAIR P.
- Date : 1987
- Languages : English
- Source: Fish. Technol. - vol. 24 - n. 2
View record
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The microbial and sensory quality of mackerel h...
- Author(s) : KOLODZIEJSKA I., NIECIKOWSKA C., JANUSZEWSKA E., et al.
- Date : 2002
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
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PHOSPHOLIPID COMPOSITION OF SALTED AND SMOKED A...
- Author(s) : ABBASOV G. S., ALIEV V. A.
- Date : 1982
- Languages : Russian
- Source: Rybn. Hoz. - n. 12
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LA CONGELATION COMME METHODE DE MAINTIEN DE LA ...
- Author(s) : MORAL A., BELTRAN A.
- Date : 1991/08/10
- Languages : French
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
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