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| Field | Value |
| Title | Preparation and shelf life of semi dried fish cake from Dhoma (otolithus sp.) |
| Names |
Sankar, T.V.
Ramachandran, A. Solanki, K.K. |
| Date Issued | 1992 (iso8601) |
| Abstract | Semi-dried Fish cakes from Otolithun spp, prepared at 7 and 10% salt testis were assessed chemically and microbiologically, The shelf life for the two batches were IS and 24 days respectively. High water activity (a.) and subsequent growth of fungi were found to be the reason fur decreased shelf life. |
| Genre | Article |
| Identifier | J. Food Sci. Technol.29(2):123-124 |