Technological Aspects of Fish Processing
KRISHI: Publication and Data Inventory Repository
View Archive InfoField | Value | |
Title |
Technological Aspects of Fish Processing
Not Available |
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Creator |
Kandoran, M.K.
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Subject |
Fish processing
Microorganisms Packaging Storage |
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Description |
Not Available
The world food situation requires continuing effort to increase and reserve the food materials, particularly protein foods from animal sources because of their value in up-grading the nutritional quality of the diet. The food materials get spoiled on storage and the type of spoilage depends on the composition, structure, types of microorganisms involved and the conditions of packaging and storage. The principal causes of spoilage in food are the growth of microorganisms, the action of naturally occurring enzymes in the food, chemical reaction and physical degradation and desiccation. The basic purpose of all food preservation is to prevent the above types of spoilage and make the food available at some future time or at distant locations Not Available |
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Date |
2018-10-31T12:53:15Z
2018-10-31T12:53:15Z 2000-01-01 |
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Type |
Proceedings
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Identifier |
Kandoran, M.K.(2000) Technological Aspects of Fish Processing. In:Proceedings on the Symposium on Quality Assurance in Seafood Processing. Iyer, T.G.S. et.al,(Eds),pp 41-53 ,Society of Fisheries Technologists(India),Cochin.
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/8835 |
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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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