Record Details


Field	Value

Title	A comparative study on Lakshadweep masmin and improved masmin

Names	Yathavamoorthi, R. Mumthaz, V.R. Jinu, M. Bindu, J. Mathew, S. Gopal, T.K.S.
Date Issued	2010 (iso8601)
Abstract	Fish is accepted as health food due to the supply of good quality protein and being a rich source of long chain polyunsaturated fatty acids, contribute in brain development and alleviate many diseases including cardiovascular diseases (DOF, 2003). Methods and practices of processing, preservation and forms of consumption of seafood vary greatly in different geographical areas. Drying and smoking is considered as the oldest technique of food preservation and has developed as a common unit operation in many food processing industries. In this process, the removal of moisture prevents the growth and reproduction of microorganisms and minimizes many of the moisture mediated deteriorative reactions (Dincer. 1996; 1998; Dincer et al., 2002; Akpinar at al., 2003).
Genre	Article
Topic	Amino acid composition
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 703-714

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