Nutritional Quality of Feed Ingredients: Upgradation by Solid State Fermentation (SSF)

Bhatnagar, D and Edward, Loveson and Imelda, Joseph (2006) Nutritional Quality of Feed Ingredients: Upgradation by Solid State Fermentation (SSF). Fishing Chimes, 25 (11). pp. 22-23.

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    Abstract

    Nutritional security, although a part of fwd security has a distinct significance. While agriculture provides food security for the people, fish culture has the potential to provide nutritional security too to them. While fish is a rich agurm of animal protein, it has dsa essential minerals and vitamins for human nutrition. Further, fish is relatively cheaper, compared to other protein sources

    Item Type: Article
    Uncontrolled Keywords: Nutritional Quality; Feed Ingredients; Upgradation; Solid State Fermentation; SSF
    Subjects: Aquaculture > Aquafeed
    Divisions: CMFRI-Kochi > Mariculture Division
    Subject Area > CMFRI > CMFRI-Kochi > Mariculture Division
    CMFRI-Kochi > Mariculture Division
    Subject Area > CMFRI-Kochi > Mariculture Division
    Depositing User: Arun Surendran
    Date Deposited: 16 Jul 2013 11:06
    Last Modified: 09 Sep 2015 15:54
    URI: http://eprints.cmfri.org.in/id/eprint/9233

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