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Quality changes in whale shark (Rhiniodon typus Smith) meat during storage in ice.

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dc.contributor.author Kumar, K.A.
dc.contributor.author Ravishankar, C.N.
dc.contributor.author Badonia, R.
dc.contributor.author Solanki, K.K.
dc.date.accessioned 2012-12-20T06:53:13Z
dc.date.available 2012-12-20T06:53:13Z
dc.date.issued 2000
dc.identifier.citation Fishery Technology (2000), 37(1):15-18 en_US
dc.identifier.uri http://hdl.handle.net/123456789/115
dc.description.abstract The biochemical, bacteriological and organoleptic changes in whale shark (Rhiniodon typus Smith) meat during storage in ice have been studied. There was a decrease in the proportion of soluble fractions of protein during storage. It was observed that the meat could be stored in ice up to 12 days in acceptable condition. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India) en_US
dc.title Quality changes in whale shark (Rhiniodon typus Smith) meat during storage in ice. en_US
dc.type Article en_US


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