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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| 主要な著者: | , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Institute of Food Science and Technology
1982
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| オンライン･アクセス: | 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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