Technological Aspects of Fish Processing

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dc.contributor.authorKandoran, M.K.
dc.date.accessioned2013-12-30T09:30:17Z
dc.date.available2013-12-30T09:30:17Z
dc.date.issued2000
dc.description.abstractThe world food situation requires continuing effort to increase and reserve the food materials, particularly protein foods from animal sources because of their value in up-grading the nutritional quality of the diet. The food materials get spoiled on storage and the type of spoilage depends on the composition, structure, types of microorganisms involved and the conditions of packaging and storage. The principal causes of spoilage in food are the growth of microorganisms, the action of naturally occurring enzymes in the food, chemical reaction and physical degradation and desiccation. The basic purpose of all food preservation is to prevent the above types of spoilage and make the food available at some future time or at distant locations.en_US
dc.identifier.citationProceedings on the Symposium on Quality Assurance in Seafood Processing 2000 ed by Gopalakrishna Iyer, T.S. et.al, 41-53en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1148
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectFish processingen_US
dc.subjectmicroorganismsen_US
dc.subjectpackagingen_US
dc.subjectstorageen_US
dc.titleTechnological Aspects of Fish Processingen_US
dc.typeArticleen_US
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