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| Field | Value |
| Title | Current trends in fish processing technology |
| Names |
nair, K.G.R.
|
| Date Issued | 2005 (iso8601) |
| Abstract | The aim of fish processing technology is to develop novel preservation methods to prevent undesirable changes in the nutritive value and sensory quality of the products. This is achieved by developing cost effective methods of preservation, which control growth of microorganisms, reduce undesirable changes in physical, chemical and sensory parameters and prevent contamination. |
| Genre | Book chapter |
| Topic | Fish processing technology |
| Identifier | In Winter School manual on "Modern Techniques for the Analysis of Fish and Fish Products" organised by the Biochemistry & Nutrition Division of CIFT from 19th October to 8th November 2005 ed. by Sankar, T.V. et. al, 52-57 |