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http://krishi.icar.gov.in/jspui/handle/123456789/52214| Title: | Fermentation process for the production of quality fish meal |
| Other Titles: | Not Available |
| Authors: | Pillai,V Krishna |
| ICAR Data Use Licennce: | Not Available |
| Author's Affiliated institute: | Not Available |
| Published/ Complete Date: | 1956 |
| Project Code: | Not Available |
| Keywords: | Fermentation process production quality fish meal |
| Citation: | Not Available |
| Series/Report no.: | Not Available Not Available |
| Abstract/Description: | Fishy odour of shark liver oil is completely removed as a result of agitation of the oil with fermenting milk for 36 hours. This suggested the possibility of preventing the development of rancidity in fish meals by the treatment of the raw material with fermenting milk |
| Description: | Not Available |
| ISBN: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | article Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Current Science |
| NAAS Rating: | 6.73 |
| Volume No.: | 25 |
| Page Number: | 293-294 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | http://eprints.cmfri.org.in/6097/1/493.pdf |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/52214 |
| Appears in Collections: | FS-CMFRI-Publication |
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