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| Field | Value |
| Title | A method to presereve fish muscle pieces and mince from sciaenids |
| Names |
Chakrabarti, R.
|
| Date Issued | 1988 (iso8601) |
| Abstract | Fish muscle pieces and mince from sciaenids can be preserved for 72 and 48 h respectively at ambient temperature (34 degree centigrade ± 4.5) in media containing 8% Nacl,0.2% sodium benzoate and 0.5% potassium sorbate. Incorporation of 0.1% sodium bisulphate in this media slightly improved the texture and flavour of minced fish. |
| Genre | Article |
| Topic | Method |
| Identifier | Fishery Technology 1988:25(1),58-60 |