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| Field | Value |
| Title | Conservation of energy in fish drying |
| Names |
Joshi, P.N.
|
| Date Issued | 2010 (iso8601) |
| Abstract | The total fish production in India is 6.4 million t of which about 3,4 million t is from inland and 3.0 million t from marine sources (Ayyappan and Diwan, 2007). Fish are an extremely perishable foodstuff. Spoilage occurs as the result of the action of enzymes (autolysis) and bacteria present in the fish, and also chemical oxidation of the fat which causes rancidity. |
| Genre | Article |
| Topic | Conservation |
| Identifier | Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 480-489 |