INFLUENCE OF FAT CONTENT ON THE QUALITY AND SHELF LIFE OF CURED SARDINES.
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Authors
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K DEVADASAN
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V MURALIDHARAN
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GEORGE JOSEPH
Abstract
The paper presents results of studies on the effect of
seasonal variations in the fat content on the quality and shelf
life of dry cured, pickle cured and smoke cured oil sardines.
The merits and defects of each method of curing during
different seasons are discussed
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Submitted
2017-02-25
Published
2017-02-25
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
DEVADASAN, K., MURALIDHARAN, V., & JOSEPH, G. (2017). INFLUENCE OF FAT CONTENT ON THE QUALITY AND SHELF LIFE OF CURED SARDINES. Fishery Technology, 14(1). https://doi.org/10.56093/ft.v14i1.68179
