Processing and storage of salted dried herring (Sardinella longiceps)
The aim of this study is to determine the effect of varying amounts of Sorbistat-K on keeping the quality and acceptability of salted dried herring (tamban). Ten kilograms of herring were salted for five hours in a 23-degree Baume brine made from impure solar salt. The fish was divided into four equ...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
1959.
|
| Subjects: |