Fish spoilage and quality assessment

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dc.contributor.authorLakshmanan, P.T.
dc.date.accessioned2013-12-18T10:23:02Z
dc.date.available2013-12-18T10:23:02Z
dc.date.issued2000
dc.description.abstractFish is a highly perishable commodity. Spoilage of fish begins as soon as the fish dies. In tropical conditions, fish spoils quite rapidly, within a few hours of landing, if not properly cooled. The spoilage rate of fish may be reduced by good handling practices and effective temperature control from the very beginning.en_US
dc.identifier.citationProceedings on the Symposium on Quality Assurance in Seafood Processing 2000 ed by Gopalakrishna Iyer, T.S. et.al, 26-40en_US
dc.identifier.urihttp://hdl.handle.net/123456789/976
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectEnzymic actionen_US
dc.subjectmicrobial actionen_US
dc.subjectchemical actionen_US
dc.subjectglycolysisen_US
dc.subjectlobsteren_US
dc.subjectraw fishen_US
dc.titleFish spoilage and quality assessmenten_US
dc.typeArticleen_US
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