KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/52119
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Venkataraman,R | en_US |
dc.contributor.author | Sreenivasan,A | en_US |
dc.date.accessioned | 2021-08-02T08:38:32Z | - |
dc.date.available | 2021-08-02T08:38:32Z | - |
dc.date.issued | 1953 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.isbn | Not Available | en_US |
dc.identifier.issn | Not Available | en_US |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/52119 | - |
dc.description | Not Available | en_US |
dc.description.abstract | While studying the preservation of mackerels in oil, we came across a type of spoilage similar to "sulfide stinker". Evolution of a stream of bubbles was noticed in less than 48 hours and within a week the fish disintegrated into a pulpy mass. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.relation.ispartofseries | Not Available | - |
dc.relation.ispartofseries | Not Available | en_US |
dc.subject | Spoilage | en_US |
dc.subject | mackerels | en_US |
dc.subject | oil | en_US |
dc.title | Spoilage of mackerels preserved in oil | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | article | en_US |
dc.type | Article | - |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Current Science | en_US |
dc.publication.volumeno | 22 | en_US |
dc.publication.pagenumber | 309-309 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | http://eprints.cmfri.org.in/6896/1/34.pdf | en_US |
dc.publication.authorAffiliation | Not Available | en_US |
dc.ICARdataUseLicence | Not Available | en_US |
dc.publication.naasrating | 6.73 | en_US |
dc.publication.submitter | krishi.admin2@icar.gov.in | - |
Appears in Collections: | FS-CMFRI-Publication |
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