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...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1980.
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| विषय: |