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Date
1977
Metadata
Show full item recordAbstract
A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.Journal
Fishery TechnologyVolume
14Issue/Article Nr
1Page Range
49-52Collections