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| Field | Value |
| Title | Canning of smoked dhoma (Sciaenid sp.) |
| Names |
Varma, G.P.R.
Venkataraman, R. |
| Date Issued | 1978 (iso8601) |
| Abstract | A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid ) is discussed. The dressed dhoma is cold blanced in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 minutes at 45 5 C. The smoked fish after filling in cans is precooked at 0.35 kg/sq cm steam pressure for 50 minutes in inverted position, filled with hot refined groundnut oil, sealed and processed for 60 minutes at 0.7 kg/sq cm steam pressure. |
| Genre | Article |
| Topic | canning |
| Identifier | Fisheries Technology 1978: 15(1), 27-29 |