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Manufacture of ready-to-serve cook fish paste.
Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Manufacture of ready-to-serve cook fish paste. Journal of Scientific and Industrial Research, 21D. pp. 303-304.
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Journal of Scientific and Industrial Research, Volume-21D( (1962) 303-304.pdf - Published Version Restricted to Registered users only Download (88kB) |
Abstract
A process is described for the preparation of ready· to.servefcook fish pastes containing cooked tapioca or potato from marine and fresh-water fish, No significant changes In the chemical composition of the product have been observed on storage up to 6 months; there was also no visible growth of microorganisms.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fish paste, cooked tapioca, potato, ready-to-serve |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 03 Jul 2014 11:14 |
| Last Modified: | 03 Jul 2014 11:14 |
| URI: | http://ir.cftri.res.in/id/eprint/4603 |
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