Trigger fish (Balistes capriscus): studies on brine salting

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DC Field	Value	Language
dc.contributor.author	Nerquaye-Tetteh, G. A.	-
dc.date.accessioned	2017-10-12T12:51:59Z	-
dc.date.available	2017-10-12T12:51:59Z	-
dc.date.issued	1978	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 11, 137-140	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/316	-
dc.description.abstract	Brine salting of Tigger fish has been studied. Using Cambodian standard for salted and dried fish in the absence of local standards, it has been shown that the salting time can be reduced to 2.75-6.25 h depending upon the brine concentration. It is hoped that this method will be applied to replace eventually, the traditional dry-salting method, which is not only tedious but takes 24-72 h to attain the same salt content	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Trigger fish	en_US
dc.subject	Balistes	en_US
dc.subject	Ghana	en_US
dc.subject	Brine salting	en_US
dc.subject	Salting	en_US
dc.title	Trigger fish (Balistes capriscus): studies on brine salting	en_US
dc.type	Article	en_US
dc.journalname	Ghana Journal Of Agricultural Science	-
Appears in Collections:	Food Research Institute

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