The canning of small cultured shrimp (Penaeus indicus) in oil, tomato sauce and brine
Canning of non-exportable small cultured shrimp (Penaeus indices) in oil, tomato sauce and brine was investigated in Hormozgan province. Our results indicated that the best method of canning of this shrimp was to precook it at 100'c for 2 minutes in 8% salt water which Contained 0.1% citric aci...
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| Format: | Article |
| Language: | fas |
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Iranian Fisheries Research Organization
2008-01-01
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| Series: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
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| Online Access: | http://isfj.areo.ir/article_115326_en.html |