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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/8741
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Lakshmanan, P.T. | en_US |
dc.date.accessioned | 2018-10-30T16:52:27Z | - |
dc.date.available | 2018-10-30T16:52:27Z | - |
dc.date.issued | 2000-01-01 | - |
dc.identifier.citation | Lakshmanan, P.T.(2000) Fish spoilage and quality assessment. In:Proceedings on the Symposium on Quality Assurance in Seafood Processing . Iyer,T.S.G. et.al,(Eds), pp 26-40, Society of Fisheries Technologists(India),Cochin. | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/8741 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Fish is a highly perishable commodity. Spoilage of fish begins as soon as the fish dies. In tropical conditions, fish spoils quite rapidly, within a few hours of landing, if not properly cooled. The spoilage rate of fish may be reduced by good handling practices and effective temperature control from the very beginning | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Society of Fisheries Technologists(India),Cochin | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Enzymic action | en_US |
dc.subject | Microbial action | en_US |
dc.subject | Chemical action | en_US |
dc.subject | Glycolysis | en_US |
dc.subject | Lobster | en_US |
dc.subject | Raw fish | en_US |
dc.title | Fish spoilage and quality assessment | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Proceedings | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Not Available | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | 26-40 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Fisheries Technology | en_US |
Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
File | Description | Size | Format | |
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Fish spoilage and quality assessment-Lakshmanan.pdf | 518.99 kB | Adobe PDF | View/Open |
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