ICAR Research Data Repository for Knowledge Management
Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish
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View Archive Info| Field | Value | |
| Title |
Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish
Not Available |
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| Creator |
Muraleedharan, V.
Perigreen, P.A. Gopakumar, K. |
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| Subject |
Chemical and taste panel evaluation
Mechanically seperated flesh Megalaspis |
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| Description |
Not Available
The mechanically separated flesh of six species of fish, (Tachysurus sp., Megalaspis cordyla, Upeneus vittatus, Johnius sp., Saurida tumbil and Trichiurus savala), caught on board FORV Sagar Sampada from the Northwest region of the Indian EEZ were examined chemically and by taste panel studies. S. tumbil gave maximum mince yield. Cooked mince of Johnius sp. scored maximum for overall acceptability. Not Available |
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| Date |
2018-10-31T14:31:07Z
2018-10-31T14:31:07Z 1996-01-01 |
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| Type |
Proceedings
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| Identifier |
Muraleedharan, V.,Perigreen, P.A. and Gopakumar, K.(1996) Chemical and taste panel evaluation of the mechanically separated flesh of six species of fish. In:Proceedings of the Symposium on the Second Workshop on Scientific Results of FORV Sagar Sampada. Pillai, V.K. et. al,(Eds), pp 535-538 ,Department of Ocean Development , New Delhi.
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/8851 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Department of Ocean Development , New Delhi
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