Processing Chank Meat (Xancus pyrum) into Pickles
71 / 42
Abstract
Methods have been worked out for the production of pickles from Chank (Xancus . pyrum) meat. The pickle was subjected to biochemical, bacteril)logical and organoleptic tests at different intervals of storage. The chank meat pickles packed in glass bottles and sealed air tight remained in good condition for six months at ambient temperature.Downloads
Download data is not yet available.
Downloads
Submitted
2012-11-06
Published
2025-06-10
Issue
Section
Research Note
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
K., D., K., R., G., I. J., & P., J. (2025). Processing Chank Meat (Xancus pyrum) into Pickles. Fishery Technology, 31(2). https://doi.org/10.56093/ft.v31i2.24903