ICAR Research Data Repository for Knowledge Management
The Indian Mackerel; Technology and Industry
CMFRI Repository
View Archive Info| Field | Value | |
| Relation |
http://eprints.cmfri.org.in/619/
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| Title |
The Indian Mackerel; Technology and Industry
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| Creator |
Venkataraman, G
Rao, K V Narayana |
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| Subject |
Mackerel
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| Description |
The chemical composition of fresh mackerel is reported by Chari (1948) as follows: Edible portion 61.60% Water 77.30% Protein 18.92% Fat 1,69% Ash 1.58% Phosphorus 0.69% Calcium (Ca 0) 0.62% Iron mg per 100 g 4.45% Venkataraman and Chari (1951) have given figure of average chemical composition as revealed by analyses carried over a period of 2 years from 1947 to 1949, which are mentioned below: Water 73.45% Protein 20.95% Fat 3.29% Ash 1.66% |
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| Publisher |
CMFRI
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| Contributor |
Nair, R V
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| Date |
1970
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| Type |
Book Section
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://eprints.cmfri.org.in/619/1/Bulletin_24-Venkata-Rao.pdf
Venkataraman, G and Rao, K V Narayana (1970) The Indian Mackerel; Technology and Industry. In: CMFRI Bulletin No.24, The Indian Mackerel. CMFRI, Mandapam Camp, pp. 77-86. |
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