Record Details

Fish spoilage and quality assessment

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Title Fish spoilage and quality assessment
Not Available
 
Creator Lakshmanan, P.T.
 
Subject Enzymic action
Microbial action
Chemical action
Glycolysis
Lobster
Raw fish
 
Description Not Available
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
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Date 2018-10-30T16:52:27Z
2018-10-30T16:52:27Z
2000-01-01
 
Type Proceedings
 
Identifier Lakshmanan, P.T.(2000) Fish spoilage and quality assessment. In:Proceedings on the Symposium on Quality Assurance in Seafood Processing . Iyer,T.S.G. et.al,(Eds), pp 26-40, Society of Fisheries Technologists(India),Cochin.
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/8741
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists(India),Cochin