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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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書目詳細資料
Main Authors:	Yu, S. Y., Siaw, C. L., Idrus, Zulkifli
格式:	Article
語言:	English
出版:	Institute of Food Science and Technology 1982
在線閱讀:	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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