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Subject Item
dbpedia:Canned_fish
rdfs:comment
Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.Fish have a low acidity at levels where microbes can flourish. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C).
rdfs:seeAlso
dbpedia:Salmon_cannery
foaf:depiction
n7:JPG
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