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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