Increase of storage shelf life of locally produced salted/dried fish by redrying and/or packeting
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Date
1980
Metadatos
Mostrar el registro completo del ítemAbstract
Experiments were undertaken to prolong the storage life of salted/dried fish by re-drying and/or packing. The storage life under normal conditions is 51 days; re-drying the fish at 50°C for 12 hours extends the storage life only by 7 days. However, re-drying and packing gizzard shad (Gonialosa manminna ) in polyethylene maintains the fish in excellent conditions for well over 87 days. The use of air tight bags for storing good quality salted dried fish is recommended.Journal
Bulletin of the Fisheries Research Station, Sri LankaVolume
30Issue/Article Nr
1-2Page Range
75-79