On a rational criterion for assigning batch numbers to proceed products of shrimp
On a rational criterion for assigning batch numbers to proceed products of shrimp
| dc.contributor.author | Banerji, S.K. | |
| dc.contributor.author | Rao, K.K. | |
| dc.date.accessioned | 2013-12-30T04:52:16Z | |
| dc.date.available | 2013-12-30T04:52:16Z | |
| dc.date.issued | 1964 | |
| dc.description.abstract | Investigation were conducted to find the variability of processed shrimps with respect to two quality characteristics, namely, the numbers of deteriorated and discloured pieces. Samples were collected for three days from two arbitarily selected processing factories from Cochin at the pre-freezing stages. Results show that both the quality characteristics vary significantly between different size-grades, but while the variation in the number of deteriorated pieces between days is not significant, the variation in the number of discoloured pieces between days is significant. | en_US |
| dc.identifier.citation | Fishery Technology 1964: 1(2), 171-175 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1111 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (Indian) | en_US |
| dc.subject | Batch number | en_US |
| dc.subject | shrimps | en_US |
| dc.title | On a rational criterion for assigning batch numbers to proceed products of shrimp | en_US |
| dc.type | Article | en_US |
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