Pillai, V Krishna (1956) Fermentation process for the production of quality fish meal. Current Science, 25 . pp. 293-294.
![[img]](/style/images/fileicons/application_pdf.png)
| PDF 198Kb |
Abstract
Fishy odour of shark liver oil is completely removed as a result of agitation of the oil with fermenting milk for 36 hours. This suggested the possibility of preventing the development of rancidity in fish meals by the treatment of the raw material with fermenting milk
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Fermentation process; production; quality fish meal |
| Subjects: | Aquaculture > Aquafeed |
| Divisions: | CMFRI-Cochin > Physiology and Nutrition Pathology |
| ID Code: | 6097 |
| Deposited By: | Arun Surendran |
| Deposited On: | 10 Nov 2010 11:42 |
| Last Modified: | 10 Nov 2010 11:42 |
Repository Staff Only: item control page
