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http://krishi.icar.gov.in/jspui/handle/123456789/44360| Title: | Diversification in fishery byproducts |
| Other Titles: | Not Available |
| Authors: | Nair, K.G.R. |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 1998-01-01 |
| Project Code: | Not Available |
| Keywords: | Fermented fish products Hydrolysed fish products Squalene |
| Publisher: | Society of Fisheries Technologists(India),Cochin |
| Citation: | Nair, K.G.R.(1998) Diversification in fishery byproducts . In:Proceedings of the Symposium on Advances and Priorities in Fisheries Technology. Balachandran, K.K. et. al,(Eds), pp 203-209, Society of Fisheries Technologists(India),Cochin. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Bycatch fish have received very little attention even though they contribute almost one third of the total fish catch. Fish sauce, silage and other fermented products are important areas of bycatch utipsation. Wastes from processing factories can be converted to useful food or non-food products. Crustacean processing waste has opened a new field of research and development and new products like chitin and chitosan with many novel applications have emerged. Shark cartilage, squalene etc. are other products, which find applications in medicine and cosmetics. This paper describes these diversified fishery byproducts. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Proceedings |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Not Available |
| Volume No.: | Not Available |
| Page Number: | 203-209 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | Not Available |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/44360 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Diversification in Fishery Byproducts- Nair.pdf | 342.68 kB | Adobe PDF | View/Open |
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