Fermentation process for the production of quality fish meal

Pillai, V Krishna (1956) Fermentation process for the production of quality fish meal. Current Science, 25. pp. 293-294.

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    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-Kochi > Physiology and Nutrition Pathology
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Physiology and Nutrition Pathology
    CMFRI-Kochi > Physiology and Nutrition Pathology
    Depositing User: Arun Surendran
    Date Deposited: 10 Nov 2010 06:12
    Last Modified: 09 Sep 2015 15:36
    URI: http://eprints.cmfri.org.in/id/eprint/6097

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