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research
Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix
Authors
M.A. James
V. Venugopalan
Publication date
1 January 1969
Publisher
Abstract
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)
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oai:generic.eprints.org:16324/...
Last time updated on 10/05/2016