SCOMBER SCOMBRUS TAXONOMY - AN OVERVIEW

The hour at 50°C is important to fix the colour of the fillets which might if not darken to an unacceptable diploma throughout heat processing in the can. The smoked fillets are packed in two hundred g oval or ring-pull cans and covered which has a vegetable oil; maize oil has become uncovered most suitable. The cans are clinched, exhausted within