Utilization of jawla (Acetes spp)
KRISHI: Publication and Data Inventory Repository
View Archive InfoField | Value | |
Title |
Utilization of jawla (Acetes spp)
Not Available |
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Creator |
Zynudheen, A.A.
Sen, A. Ravishankar, C.N. Kumar, K.A. Badonia, R. Solanki, K.K. |
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Subject |
Jawla
Product development Acetes |
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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 |
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Date |
2018-10-31T14:35:52Z
2018-10-31T14:35:52Z 1998 |
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Type |
Proceedings
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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 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Society of Fisheries Technologists(India),Cochin
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