Quality Changes of Fish Sausage Incorporated with Potato Starch Powder at Room Temperature

Simple item page
dc.contributor.authorHegde, Ganapati
dc.contributor.authorChandrasekhar, T.C
dc.contributor.authorDora, K.C
dc.date.accessioned2022-01-13T07:21:32Z
dc.date.available2022-01-13T07:21:32Z
dc.date.issued1992
dc.description.abstractFish sausages were prepared from the minced meat of croaker (lohnius spp.)by mixing with 7% potato starch dried powder. Control samples without potato starch dried powder were also prepared and both samples were stored at room temperature (28 i 2°C). The studies showed that the control samples remained in acceptable condition for 3 days, where as the potato starch powder added samples were in acceptable condition for 2 days only. The total plate count of control samples were lower than that of the potato starch added samplesen_US
dc.identifier.citationFishery Tech 29(2):136-139en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5640
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectQuality Changes,Fish Sausage ,Potato Starch Powder,Room Temperatureen_US
dc.titleQuality Changes of Fish Sausage Incorporated with Potato Starch Powder at Room Temperatureen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Quality Changes of Fish Sausage Incorporated with.pdf
Size:
4.86 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
FT Vol.29(2)