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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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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.com/id/eprint/4603

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