Canning of fresh-water fishes rohu (Labeo rohita), Singhala (Mystus seenghala) and Katla (Catla catla) in different forms

By:

SUKHCHARAN Jit Singh

Material type: Text

TextPublication details: Ludhiana PAU 1983Edition: Food Science and TechnologyDescription: 105,17LSubject(s):

DDC classification:

T 664.942 S92C

Summary: This study was to develop suitable methods for the canning of three fresh-water fishes namely Labeo rohita, Catla caUa and Mystus seenghala in three forms ie in brine, in curry and as fried, in No 1 tall Cans Tough skin of M seenghala was removed by lye p

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.942 S92C (Browse shelf(Opens below))	Not for loan		138000
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.942 S92C (Browse shelf(Opens below))	Not for loan		138001

This study was to develop suitable methods for the canning of three fresh-water fishes namely Labeo rohita, Catla caUa and Mystus seenghala in three forms ie in brine, in curry and as fried, in No 1 tall Cans Tough skin of M seenghala was removed by lye p

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