High temperature salting of mince of small sized fish

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Sorinmade, S.O.; Talabi, S.O.; Aliu, A.; (1982)
  • Publisher: Lagos, Nigeria
  • Subject: Fish handling
    mesheuropmc: food and beverages | otorhinolaryngologic diseases | technology, industry, and agriculture

Freshly caught small sized fish species were transported to the laboratory gutted and washed before mechanical separation into bone and mince. Duplicate batches of the mince were then treated with seven different concentrations (wt/wt) of sodium chloride before cooking... View more
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