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Utilization of jawla (Acetes spp)

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Title Utilization of jawla (Acetes spp)
Not Available
 
Creator Zynudheen, A.A.
Sen, A.
Ravishankar, C.N.
Kumar, K.A.
Badonia, R.
Solanki, K.K.
 
Subject Jawla
Product development
Acetes
 
Description Not Available
Dried jawla (Acetes spp) was processed in the laboratory and its chemical and bacteriological qualities were compared with those of commercial samples. Both products were bacteriologically sound but the latter was contaminated with extraneous matter. Various products like wafer, soup powder, cutlet, spiral and squid stuffed with jawla were prepared and their sensory qualities were evaluated. The studies showed that all products were acceptable.
Not Available
 
Date 2018-10-31T14:35:52Z
2018-10-31T14:35:52Z
1998
 
Type Proceedings
 
Identifier Zynudheen, A.A. et. al.(1998) Utilization of jawla (acetes spp). In:Proceedings of the Symposium on Advances and Priorities in Fisheries Technology. Balachandran, K.K. et. al,(Eds), pp 264-266 ,Society of Fisheries Technologists(India),Cochin.
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/8853
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists(India),Cochin