Venkataraman, G and Rao, K V Narayana (1970) The Indian Mackerel; Technology and Industry. In: CMFRI Bulletin No.24, The Indian Mackerel. CMFRI, Mandapam Camp, pp. 77-86.
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Abstract
The chemical composition of fresh mackerel is reported by Chari (1948) as follows: Edible portion 61.60% Water 77.30% Protein 18.92% Fat 1,69% Ash 1.58% Phosphorus 0.69% Calcium (Ca 0) 0.62% Iron mg per 100 g 4.45% Venkataraman and Chari (1951) have given figure of average chemical composition as revealed by analyses carried over a period of 2 years from 1947 to 1949, which are mentioned below: Water 73.45% Protein 20.95% Fat 3.29% Ash 1.66%
| Item Type: | Book Section |
|---|---|
| Uncontrolled Keywords: | Mackerel; technology; industry |
| Subjects: | Demersal Fishes > Mackerel |
| Divisions: | CMFRI-Kochi > Marine Capture > Pelagic Fisheries Division Subject Area > CMFRI > CMFRI-Kochi > Marine Capture > Pelagic Fisheries Division CMFRI-Kochi > Marine Capture > Pelagic Fisheries Division Subject Area > CMFRI-Kochi > Marine Capture > Pelagic Fisheries Division |
| Depositing User: | Users 5 not found. |
| Date Deposited: | 24 May 2010 11:07 |
| Last Modified: | 09 Sep 2015 15:07 |
| URI: | http://eprints.cmfri.org.in/id/eprint/619 |
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