Central Silk Technological Research Institute (CSTRI)
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The prawn pickle developed has and emulsion consistency, and contains fried prawn in an aqueous medium of acid, salt, spices, condiments and sugar. Covering oil is used in the bottled product. The pickle has a tested shelf life of over one year at room temperature. No external preservative has been used. Acceptability of the product has been established through consumer acceptance trials
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Central Silk Technological Research Institute (CSTRI)
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