Show simple item record

dc.contributor.authorShojaei, A.
dc.coverage.spatialIranen_US
dc.date.accessioned2018-04-16T19:28:50Z
dc.date.available2018-04-16T19:28:50Z
dc.date.issued1998
dc.identifier.issn1026-1354
dc.identifier.urihttp://hdl.handle.net/1834/12549
dc.description.abstractCracker is popular snack food in the Asian countries and its marked is expanding in the western countries. The conducted experiments in this project (1997) amied to achieve a basic methods for producing cracker from kilka by adopting some of the methods implemented in sausage production technology. The kilka, comprised of three clupeid species, were washed 2 - 3 times with cold saltwater (3%), minced and mixed with flour, water, eggs, flavour and spices. The obtained dough was shaped, cooked, sliced, then dried and packed.en_US
dc.language.isofaen_US
dc.relation.urihttp://isfj.areo.ir/en_US
dc.subject.otherKilkaen_US
dc.subject.otherCrackeren_US
dc.subject.otherSpicesen_US
dc.titleProducing Cracker from Kilkaen_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue1en_US
dc.bibliographicCitation.titleIranian Scientific Fisheries Journalen_US
dc.bibliographicCitation.volume7en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.25-44en_US
dc.subject.asfaFooden_US
dc.subject.asfaEggsen_US
dc.subject.asfaWateren_US
dc.subject.asfaFlouren_US
dc.subject.asfaFlavouren_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:21Z


Files in this item

Thumbnail
Name:
7-1 1998 p25.PDF
Size:
640.3Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record