Effect of Corn Oil on the Quality and Storage Stability of Pickled Fish

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dc.contributor.authorBEHANAN, LIZY
dc.contributor.authorD, SUDHARMA
dc.contributor.authorM. K., MUKUNDAN
dc.contributor.authorV., MALIKA
dc.contributor.authorMATHEW, SALEENA
dc.date.accessioned2022-01-18T06:29:17Z
dc.date.available2022-01-18T06:29:17Z
dc.date.issued1990
dc.description.abstractThe results of preparing lish pickles using corn oil and gingili oil are reported. Results showed that the pickle made using corn oil and acetic acid was superior in keeping quality, taste and texture than the pickle prepared using gingili oil and acetic acid. In addition the production of alpha amino nitrogen and free fatty acid during storage was found to be much less in corn oil and acetic acid treated piclde.en_US
dc.identifier.citationFishery Tech 27(1):40-44en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5647
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectEffect,Corn Oil, Quality,Storage Stability,Pickled Fishen_US
dc.titleEffect of Corn Oil on the Quality and Storage Stability of Pickled Fishen_US
dc.typeArticleen_US
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