Processing Clam Meat into Pickles
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Authors
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P K VIJAYAN
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P A PERIGREEN
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P K SURENDRAN
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K K BALACHANDRAN
Abstract
Methods have been worked out for the production of pickles from clam
(Velorita sp.) meat. The bacteriological quality of the clam meat at different stages
of processing was studied. The clam pickles packed in glass bottles and sealed
air tight! remained in good condition for six months at ambient temperatures.
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Submitted
2017-04-27
Published
2017-04-27
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
VIJAYAN, P. K., PERIGREEN, P. A., SURENDRAN, P. K., & BALACHANDRAN, K. K. (2017). Processing Clam Meat into Pickles. Fishery Technology, 19(1). https://doi.org/10.56093/ft.v19i1.69928
