Development of Bouillon cubes from bangos (Chanos Chanos, Forskal)
Fish powder was produced using the wet reduction method with 1:2 alcohol to water solvent. Filleted and whole bangos were used for the fish powder production and dried at 71°C, 79°C and 85°C. The optimum drying temperature was found to be at 85°C for 5 1/2 to 6 hours of drying. The microbial load of...
| Auteur principal: | |
|---|---|
| Autres auteurs: | |
| Format: | Thèse |
| Langue: | English |
| Publié: |
1980.
|
| Sujets: |