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-Cochin > Marine Biotechnology
ID Code:8285
Deposited By:Arun Surendran
Deposited On:21 Apr 2011 12:24
Last Modified:21 Apr 2011 12:24

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