Pickle curing of fish using tartaric acid and garlic as preservatives
Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1975
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| Subjects: | Fisheries, cured products, curing, storage methods, pickling, tartaric acid, garlic, processing fishery products, Garcina campogiea, |
| Online Access: | http://hdl.handle.net/1834/33684 |
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dig-aquadocs-1834-336842021-07-07T02:46:13Z Pickle curing of fish using tartaric acid and garlic as preservatives Devadasan, K. Muraleedharan, V. Joseph, K.G. Fisheries cured products curing storage methods pickling tartaric acid garlic processing fishery products Garcina campogiea Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given. 2021-06-24T17:31:15Z 2021-06-24T17:31:15Z 1975 article 0015-3001 http://hdl.handle.net/1834/33684 en application/pdf application/pdf 156-159 http://aquaticcommons.org/id/eprint/18289 12051 2015-10-18 11:19:46 18289 Society of Fisheries Technologists, India |
| institution |
UNESCO |
| collection |
DSpace |
| country |
Francia |
| countrycode |
FR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-aquadocs |
| tag |
biblioteca |
| region |
Europa del Oeste |
| libraryname |
Repositorio AQUADOCS |
| language |
English |
| topic |
Fisheries cured products curing storage methods pickling tartaric acid garlic processing fishery products Garcina campogiea Fisheries cured products curing storage methods pickling tartaric acid garlic processing fishery products Garcina campogiea |
| spellingShingle |
Fisheries cured products curing storage methods pickling tartaric acid garlic processing fishery products Garcina campogiea Fisheries cured products curing storage methods pickling tartaric acid garlic processing fishery products Garcina campogiea Devadasan, K. Muraleedharan, V. Joseph, K.G. Pickle curing of fish using tartaric acid and garlic as preservatives |
| description |
Tartaric acid and garlic have proved highly satisfactory as pickling agents when used in combination, giving fishery products of good appearance, texture, taste and shelf life. Full details of the pickling method are given. |
| format |
article |
| topic_facet |
Fisheries cured products curing storage methods pickling tartaric acid garlic processing fishery products Garcina campogiea |
| author |
Devadasan, K. Muraleedharan, V. Joseph, K.G. |
| author_facet |
Devadasan, K. Muraleedharan, V. Joseph, K.G. |
| author_sort |
Devadasan, K. |
| title |
Pickle curing of fish using tartaric acid and garlic as preservatives |
| title_short |
Pickle curing of fish using tartaric acid and garlic as preservatives |
| title_full |
Pickle curing of fish using tartaric acid and garlic as preservatives |
| title_fullStr |
Pickle curing of fish using tartaric acid and garlic as preservatives |
| title_full_unstemmed |
Pickle curing of fish using tartaric acid and garlic as preservatives |
| title_sort |
pickle curing of fish using tartaric acid and garlic as preservatives |
| publishDate |
1975 |
| url |
http://hdl.handle.net/1834/33684 |
| work_keys_str_mv |
AT devadasank picklecuringoffishusingtartaricacidandgarlicaspreservatives AT muraleedharanv picklecuringoffishusingtartaricacidandgarlicaspreservatives AT josephkg picklecuringoffishusingtartaricacidandgarlicaspreservatives |
| _version_ |
1756079125179662336 |