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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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Chi tiết về thư mục
Những tác giả chính:	Yu, S. Y., Siaw, C. L., Idrus, Zulkifli
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	Institute of Food Science and Technology 1982
Truy cập trực tuyến:	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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