KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/8851
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Muraleedharan, V. | en_US |
dc.contributor.author | Perigreen, P.A. | en_US |
dc.contributor.author | Gopakumar, K. | en_US |
dc.date.accessioned | 2018-10-31T14:31:07Z | - |
dc.date.available | 2018-10-31T14:31:07Z | - |
dc.date.issued | 1996-01-01 | - |
dc.identifier.citation | Muraleedharan, V.,Perigreen, P.A. and Gopakumar, K.(1996) Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish. In:Proceedings of the Symposium on the Second Workshop on Scientific Results of FORV Sagar Sampada. Pillai, V.K. et. al,(Eds), pp 535-538 ,Department of Ocean Development , New Delhi. | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/8851 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The mechanically separated flesh of six species of fish, (Tachysurus sp., Megalaspis cordyla, Upeneus vittatus, Johnius sp., Saurida tumbil and Trichiurus savala), caught on board FORV Sagar Sampada from the Northwest region of the Indian EEZ were examined chemically and by taste panel studies. S. tumbil gave maximum mince yield. Cooked mince of Johnius sp. scored maximum for overall acceptability. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Department of Ocean Development , New Delhi | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Chemical and taste panel evaluation | en_US |
dc.subject | Mechanically seperated flesh | en_US |
dc.subject | Megalaspis | en_US |
dc.title | Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish | 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 | 535-538 | 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 | |
---|---|---|---|---|
Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish.pdf | 149.2 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.