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.

[img]
Preview
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