Lakshmi, W.G.I; Prassanna, P.H.P; Edirisinghe, U
(Belihuloya,Sabaragamuwa University of Sri Lanka, 2010-12)
Consumption of Tilapia is restricted due to its muddy flavour and colour. This
study was aimed to develop jaadi, a fermented fish product, using Tilapia
(Oreochromis niloticus) and to determine suitable salt and goraka ...