Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix
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Date
1969
Metadata
Show full item recordAbstract
The paper deals with the investigations carried out on the preparation of fish soup mix using partially deodorized trash fish meat. The product contained about 25% protein and had a storage life of 4 months at ambient temperature (28-31°C).Journal
Fishery TechnologyVolume
6Issue/Article Nr
2Page Range
148-152Collections