Production of kippers from horse mackerel (Trachurus trachurus)

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DC Field	Value	Language
dc.contributor.author	Nerquaye-Tetteh, G. A.	-
dc.contributor.author	Tete-Marmon, J.	-
dc.date.accessioned	2017-10-12T12:25:25Z	-
dc.date.available	2017-10-12T12:25:25Z	-
dc.date.issued	1975	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 8 (2), 163-167	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/314	-
dc.description.abstract	Kippers have been successfully made from horse mackerel (Trachurus trachurus). Storage trials have shown that the kippers will safely keep for 40 days at 4-5 degrees C and only at 5 days at 28 degrees C. Consumer tests have shown that the product is acceptable at a salt content of 3-4% and moisture content of 55-60%. This product may prove attractive to the Ghanaian consumer and help raise the present market value of horse mackerel	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Horse mackerel	en_US
dc.subject	Trachurus trachurus	en_US
dc.subject	Product development	en_US
dc.subject	Ghana	en_US
dc.subject	Kippers	en_US
dc.title	Production of kippers from horse mackerel (Trachurus trachurus)	en_US
dc.type	Article	en_US
dc.journalname	Ghana Journal Of Agricultural Science	-
Appears in Collections:	Food Research Institute

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