Changes in the muscle of three Indian major carps during frozen storage

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dc.contributor.authorChakrabarti, R.
dc.date.accessioned2013-08-23T06:41:24Z
dc.date.available2013-08-23T06:41:24Z
dc.date.issued1984
dc.description.abstractChunks of Labeo rohita, Cirrhinus mrigala and Catla catla wrapped in polythene film were stored at -8 to-10 degree C in the freezer cabinet of the refrigerator. It was found that L. rohita and C. mrigala were acceptable upto 33 days and C. catla to 35 days. Total volatile base nitrogen, free fatty acids and degree of sponginess of the samples showed increasing trend during frozen storage.en_US
dc.identifier.citationFisheries Technology 1984: 21(2), 91-93en_US
dc.identifier.urihttp://hdl.handle.net/123456789/495
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (Indian)en_US
dc.subjectlabeo rohitaen_US
dc.subjectcirrhinus mrigalaen_US
dc.subjectcatla catlaen_US
dc.subjectfish storageen_US
dc.titleChanges in the muscle of three Indian major carps during frozen storageen_US
dc.typeArticleen_US
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