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| Field | Value |
| Title | Traditional smoking of freshwater fish and its improvements |
| Names |
Bandyopadhyay, J.K.
Chattopadhyay, A.K. |
| Date Issued | 2002 (iso8601) |
| Abstract | Studies on smoke dried fresh water fish marketed in Sambalpur District of Orissa revealed that the products were of non-uniform quality with widely varying shelf life ranging from 4 to 165 days at ambient temperature. Shelf life of smoke dried Gudusia chapra, a low cost freshwater fish, could be increased to 11 months by adopting controlled hygienic measures and pre-treatment with 2% turmeric suspension even by following traditional method. A cheap smoke kiln has also been designed and fabricated to produce better smoked products . |
| Genre | Article |
| Topic | Traditional smoking |
| Identifier | Proceedings of the National Seminar on Riverine and Reservoir Fisheries - Challenges and Strategies, 23-24 May 2001, Cochin India ed. by Boopendranath, M.R. et. al, 325-328 |