Processing clam meat into pickles
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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| Main Authors: | , , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1982
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| Subjects: | Fisheries, processing fishery products, cured products, clams, Velorita, |
| Online Access: | http://hdl.handle.net/1834/33765 |
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