Spoilage of mackerels preserved in oil

Venkataraman, R and Sreenivasan, A (1953) Spoilage of mackerels preserved in oil. Current Science, 22 (10). p. 309.

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Abstract

While studying the preservation of mackerels in oil, we came across a type of spoilage similar to "sulfide stinker". Evolution of a stream of bubbles was noticed in less than 48 hours and within a week the fish disintegrated into a pulpy mass.

Item Type:Article
Uncontrolled Keywords:Spoilage; mackerels; oil
Subjects:Pelagic Fisheries > Mackerel fishery
Divisions:CMFRI-Cochin > Marine Capture > Pelagic Fisheries
ID Code:6896
Deposited By:Arun Surendran
Deposited On:12 Jan 2011 16:16
Last Modified:12 Jan 2011 16:16

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