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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/8741
Title: | Fish spoilage and quality assessment |
Other Titles: | Not Available |
Authors: | Lakshmanan, P.T. |
Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
Published/ Complete Date: | 2000-01-01 |
Project Code: | Not Available |
Keywords: | Enzymic action Microbial action Chemical action Glycolysis Lobster Raw fish |
Publisher: | Society of Fisheries Technologists(India),Cochin |
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. |
Series/Report no.: | Not Available; |
Abstract/Description: | 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 |
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: | 26-40 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/8741 |
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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