Kapak Resmi

The application of technology to the processing of dry-salted fish in peninsular Malaysia: comparison of sun-dried and oven-dried fish

Investigation of processing of dry-salted fish is described. The use of a satisfactory ratio of salt to fish, optimization of salting time and the use of mechanical driers to reduce drying time, insect infestation and microbial spoilage were investigated. Results indicated that oven-dried fish salte...

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Detaylı Bibliyografya
Asıl Yazarlar:	Yu, S. Y., Siaw, C. L., Idrus, Zulkifli
Materyal Türü:	Makale
Dil:	English
Baskı/Yayın Bilgisi:	Institute of Food Science and Technology 1982
Online Erişim:	http://psasir.upm.edu.my/id/eprint/39530/1/The%20application%20of%20technology%20to%20the%20processing%20of%20dry-salted%20fish%20in%20peninsular%20Malaysia%20comparison%20of%20sun-dried%20and%20oven-dried%20fish.pdf
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