Preliminary study of the changes associated with lipid break down in oil sardines [sardinella longiceps] stored at refrigerated temperatures

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dc.contributor.authorNair, M.R.
dc.date.accessioned2014-01-06T04:32:17Z
dc.date.available2014-01-06T04:32:17Z
dc.date.issued1962
dc.description.abstractThe spoilage of a fatty fish like oil sardine is the cumulative effect of many phenomena controlled or influenced by various factor . When the fish is stored in ice. i t has been known that during t he first week of storage. the enzymes which continue to be active influence the various changes occurring in the tissue. After this period when the dominant bacterial strains become established. these exert marked influence on the spoilage pattern. The spoilage change are further complicated by the changes in the oxidation of fat leading to rancidit y and associated changes.en_US
dc.identifier.citationIndian Journal of Fisheries 1962: 9(2), 126-132en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1274
dc.language.isoenen_US
dc.publisherIndian Council of Agricultural Researchen_US
dc.subjectLipid breakdownen_US
dc.subjectoil sardineen_US
dc.subjectrefrigerated temperatureen_US
dc.titlePreliminary study of the changes associated with lipid break down in oil sardines [sardinella longiceps] stored at refrigerated temperaturesen_US
dc.typeArticleen_US
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