Fish spoilage and quality assessment
KRISHI: Publication and Data Inventory Repository
View Archive InfoField | Value | |
Title |
Fish spoilage and quality assessment
Not Available |
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Creator |
Lakshmanan, P.T.
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Subject |
Enzymic action
Microbial action Chemical action Glycolysis Lobster Raw fish |
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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 Not Available |
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Date |
2018-10-30T16:52:27Z
2018-10-30T16:52:27Z 2000-01-01 |
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Type |
Proceedings
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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 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Society of Fisheries Technologists(India),Cochin
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