ICAR Research Data Repository for Knowledge Management
Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3358/
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| Title |
Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage.
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| Creator |
Moorjani, M. N.
Iyengar, J. R. Visweswaraiah, K. Bhatia, D. S. Subrahmanyan, V. |
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| Subject |
28 Meat, Fish & Poultry
06 Preservation and Storage |
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| Date |
1958
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3358/1/FOOD_TECHNOLOGY_1950_XII_8_385-386.pdf
Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. and Bhatia, D. S. and Subrahmanyan, V. (1958) Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage. Food Technology, 12. pp. 385-386. |
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