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Effect of canning process on some chemical changes of canned common carp (Cyprinus carpio L.) and tuna fish (Tuna Sp.) [electronic resource].

By:

Salama, M. I

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Language: English Summary language: Arabic Description: p.1667-1689Other title:

تأثير عملية التعليب علي بعض التغيرات الكيماوية لأسماك المبروك العادي والتونة المعلبة [Added title page title]

Uniform titles:

Zagazig journal of agricultural research, 2003 v. 30 (4) [electronic resource].

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Full Text Article.

In: Zagazig Journal of Agricultural Research 2003.v.30(4)Summary: Fish is an extellent source of animal-protein with high biological value, vitamins,.minerals and polyunsaturated fatty acids. There are many methods available for processing and preserving including,cooling, freezing, pickling, fermenting, smoking, Salting, drying and canning. Canning is one of the old methods for processing and preserving of the food and the canning process depending on using the high temperature which lead to destroy the most of microorganisms which found in the cans.

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Fish is an extellent source of animal-protein with high biological value, vitamins,.minerals and polyunsaturated fatty acids. There are many methods available for processing and preserving including,cooling, freezing, pickling, fermenting, smoking, Salting, drying and canning. Canning is one of the old methods for processing and preserving of the food and the canning process depending on using the high temperature which lead to destroy the most of microorganisms which found in the cans.

Summary in Arabic.

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