PICKLE CURING OF FISH USING TARTARIC ACID AND GARLIC AS PRESERVATIVES
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Authors
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Devadasan K
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Muraleedharan V
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Joseph K G
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Submitted
2017-02-13
Published
2017-02-15
Issue
Section
Research Note
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
K, D., V, M., & G, J. K. (2017). PICKLE CURING OF FISH USING TARTARIC ACID AND GARLIC AS PRESERVATIVES. Fishery Technology, 12(2). https://doi.org/10.56093/ft.v12i2.67655
