Influence of fat content on the quality and shelf life of cured sardines
The paper presents results of studies on the effect of seasonal variations in the fat content on the quality and shelf life of dry cured, pickle cured and smoke cured oil sardines. The merits and defects of each method of curing during different seasons are discussed.
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| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1977
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| Subjects: | Biology, Sardinella longiceps, cured products, fats, quality control, |
| Online Access: | http://hdl.handle.net/1834/33730 |
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