| 摘要 |
A fish flavouring for food is prepared by drying fish to remove substantially all moisture therefrom, comminuting the dried fish to a mean particle size of from approximately 45 to 1,000 microns, and packing the comminuted fish in a porous- walled container therefor, the pores of the walls of the container being selected to be less than the mean particle size of the comminuted fish contained therewithin. |
