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 > CMFRI-Kochi > Physiology and Nutrition Pathology CMFRI-Kochi > Physiology and Nutrition Pathology Subject Area > 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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