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-Kochi > Marine Capture > Pelagic Fisheries
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Marine Capture > Pelagic Fisheries
    CMFRI-Kochi > Marine Capture > Pelagic Fisheries
    Depositing User: Arun Surendran
    Date Deposited: 12 Jan 2011 10:46
    Last Modified: 09 Sep 2015 15:40
    URI: http://eprints.cmfri.org.in/id/eprint/6896

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