Nutritive value of red and white meat of oil sardine [Sardinella longiceps]

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dc.contributor.authorMukundan, M.K.
dc.contributor.authorRadhakishnan, A.G.
dc.contributor.authorjames, M.A.
dc.contributor.authorNair, M.R.
dc.date.accessioned2013-06-13T09:20:29Z
dc.date.available2013-06-13T09:20:29Z
dc.date.issued1985
dc.description.abstractDried red and white meat of oil sardine was fed to albino rats along with protein free basal diet. Simultaneusly controls were also run with casein and protien free basal diet. The study was conducted for a period of one month. The results showed that the PER is higher for fish fed animals than casin fed animals. Similarly the enzyme activities of lipase and protease were also high in fish fed animals. The difference between red and white meat in PER and the enzyme activities are also reported.en_US
dc.identifier.citationHarvest and Post-Harvest Technology of Fish Proceedings of the Symposium on Harvest and Post-Harvest Technology of Fish, during 24-27 November, 1982 at Cochin. ed by Ravindran,K. et al ,426-428en_US
dc.identifier.urihttp://hdl.handle.net/123456789/210
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectNutritive Valueen_US
dc.subjectSardinella longicepsen_US
dc.subjectenyme activitiesen_US
dc.subjectproximate compositionen_US
dc.subjectmineral compositionen_US
dc.titleNutritive value of red and white meat of oil sardine [Sardinella longiceps]en_US
dc.typeArticleen_US
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