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Canned product from horse mackerel and potatoes

, : Canned product from horse mackerel and potatoes. Rybnoe Khozyaistvo ( 7): 92-93

A newly developed canned food product comprises horse mackerel (20%), baked potatoes (60%), roasted onion (10%), vegetable oil (8.5%) and salt (1.5%). The manufacturing procedure is detailed; cans are sterilized at 120 degrees C.

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Related references

Singer P., 1990: Low sodium high potassium preparation of canned mackerel lowers blood pressure more effectively than conventional canned mackerel. In a double-blind cross-over study 19 male patients with mild essential hypertension were put on diets supplemented with either commercially available canned mackerel in tomato pulp or canned mackerel with a special preparation of tomato pulp (ric...

Yamauchi, S.; Shimamoto, J.; Mizuno, T., 2006: On the measurement of fat content in horse mackerel and dried split horse mackerel using a convenient model of a near infrared spectrophotometer. The results obtained in our experiment are two-fold: Firstly, a convenient model of a near-infrared spectrophotometer, which has proved to be useful in the determination of mellowness in fruit, was successfully applied to the measurement of fat co...

Dangler, L., 1973: Canned potatoes packaged speciality or mass consumption product?. Ernahrungswirtschaft 2 82

Von-Elbe, J.; Artz, W.; Johnson, C., 1977: Quality of canned potatoes, carrots, and beets after long tem fresh product storage. Journal of food protection: 40 (11) 765-768

Tashiro, I.T.uyuki, H., 1984: Studies on lipids of horse mackerel. V. Rancidity of lipids in meat of salted semi-dried horse mackerel during storage. Nippon Shokuhin Kogyo Gakkaishi = Journal of Japanese Society of Food Science and Technology1(8): 511-519

Von-Elbe, J.H.; Artz, W.E.; Johnson, C.E., 1977: Quality of canned potatoes carrots and beets after long term fresh product storage. Quality and nutritional data were obtained for potatoes, carrots and beets initially and after the raw product was stored for 6 mo. Yields of peeled vegetables during 6 mo. of storage stayed constant for beets but decreased for potatoes and carrot...

Lutz, J.M., 1949: Firming the canned product made from cured and stored Porto Rico sweet potatoes. Results indicate that a firm canned Porto Rico sweet potato product can be obtained by treating cut pieces of small whole roots after peeling and trimming, in a 0.5% citric acid soln. for 20-24 hrs. before canning. Fresh cuts should not be made af...

Anonymous, 1952: Studies on the manufacture of canned mackerel I Comparison of chemical components of meat of mackerel caught respectively in the Japan Sea and in the Pacific Ocean off the Hokkaido coast

Coombs, S.H.; Morgans, D.; Halliday, N.C., 2001: Seasonal and ontogenetic changes in the vertical distribution of eggs and larvae of mackerel and horse mackerel. Results are summarised from vertical distribution sampling for eggs and larvae of mackerel (Scombrus scombrus) and horse mackerel (Trachurus trachurus) to the west of the British Isles and in the Bay of Biscay between 1974 and 1995. Eggs of both s...

Prado, M.; Boix, A.; von Holst, C., 2013: Development of a real-time PCR method for the simultaneous detection of mackerel and horse mackerel. We have developed a real-time PCR method for the simultaneous detection of horse mackerel (<italic>Trachurus trachurus</italic>) and mackerel (<italic>Scomber scombrus</italic>) DNA. This method has been designed to be used...