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| Field | Value |
| Title | Fish spoilage and quality assessment |
| Names |
Lakshmanan, P.T.
|
| Date Issued | 2000 (iso8601) |
| 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. |
| Genre | Article |
| Topic | Enzymic action |
| Identifier | Proceedings on the Symposium on Quality Assurance in Seafood Processing 2000 ed by Gopalakrishna Iyer, T.S. et.al, 26-40 |