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Fermented Fish Sausage from New Zealand Marine Species


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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Rs. 3,651

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  • Product Description

Fermented fish sausage was developped from three New Zealand marine species namely hoki, Kahawai and Trevelly. Chemical, Microbiological and physical analysis of the product were made to compare with the commercial fermented fish sausage of Southeast Asia. The product show similar characteristics of the Southeast Asian product in term of the increase in lactic acid bacteria count, textural and chemical property. The result points out to commercial opportunities and further research with New Zealand marine species, especially trevally. To improve product quality and to show geographical exclusivity, further research could be done using starter culture and New Zealand staple carbohydrate source such as kumura and potato and spices such as rosemary, sage or specific to New Zealand such as horopito.

Product Specifications
SKU :COC100081
AuthorSarim Khem
Number of Pages96
Publishing Year2011-09-01T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
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