Moisture, salt, volatile Trimethylamine and Nitrogen contents and Bacterial counts of salt-cured marine fish

Velankar, N K (1952) Moisture, salt, volatile Trimethylamine and Nitrogen contents and Bacterial counts of salt-cured marine fish. Journal of Scientific and Industrial Research, 11 A (8). pp. 359-360.

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    Abstract

    A large percentage of the marine fish landed in India is marketed after curing with salt and drying in the sun. The methods cmployed are crude and the product is unattractive. In spite of the great economic importance of the industry, fish-curing has received little attention in India

    Item Type: Article
    Uncontrolled Keywords: Moisture; salt; Trimethylamine content; Nitrogen content; Bacterial count; salt-cured marine fish
    Subjects: Fishery Technology > Processing Technology
    Divisions: CMFRI-Kochi > Marine Biotechnology
    Subject Area > CMFRI Brochures > CMFRI-Kochi > Marine Biotechnology
    CMFRI-Kochi > Marine Biotechnology
    Depositing User: Arun Surendran
    Date Deposited: 21 Apr 2011 06:54
    Last Modified: 09 Sep 2015 15:48
    URI: http://eprints.cmfri.org.in/id/eprint/8285

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