Note on proximate composition of tuna fish paste from minicoy

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dc.contributor.authorValsan, A.P.
dc.contributor.authorkandoran, M.K.
dc.contributor.authorRao, S.V.S.
dc.date.accessioned2013-12-19T09:37:55Z
dc.date.available2013-12-19T09:37:55Z
dc.date.issued1964
dc.description.abstractAn indigenous method of preparing fish paste from Tuna fish exclusively practiced in Minicoy island is described. Detailed proximate analysis data of the product and it has been compared with the values obtained for similar products of foreign countries. A chromatographic study is also carried out for essential amino acids and also with special reference to detecting any possibilities of histamine poisoning, especially in view of the reported high values of histidine in Tuna meat. However free histamine is not detected in the sample.en_US
dc.identifier.citationFishery Technology 1964: 1(1) 106-108en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1001
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists(India),Cochinen_US
dc.subjectTuna fishen_US
dc.subjectproximite compositionen_US
dc.subjectminicoyen_US
dc.titleNote on proximate composition of tuna fish paste from minicoyen_US
dc.typeArticleen_US
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