Processing of bluefish, Pomatomus saltatrix using natural smoke flavouring as coadjuvant
The bluefish (Pomatomus saltatrix) constitutes the main fishing resource in Rio Grande do Sul (Brazil) coast in the autumn, winter and spring months. Considering that this fish is highly perishable, to have its shelf life increased an adequate treatment and processing are needed as soon as its captu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
1999-01-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000100006 |