Quality Changes in White Sardine, Kowala cowl (Cuv.) during Frozen Storage

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dc.contributor.authorSerrao, A.D
dc.contributor.authorHiremath, G.G
dc.contributor.authorDora, K.C
dc.date.accessioned2022-01-13T06:31:59Z
dc.date.available2022-01-13T06:31:59Z
dc.date.issued1992
dc.description.abstractExperiments were conducted to evaluate the quality changes in white sardine Kowulu cava! (Cuv.) treated with BHA and ascorbic acid and sulphite during frozen storage at -20°C, for a period of 180 days. White sardine iced immediately after harvest and subsequently frozen within 6 to 8 h was in good condition over a period of 6 months at -20°C There was no significant difference in quality between the control, antioxidant treated and sulphite treated samples during storage.en_US
dc.identifier.citationFishery Tech 29(2):127-131en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5639
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectQuality Changes ,White Sardine, Kowala cowl (Cuv.),Frozen Storageen_US
dc.titleQuality Changes in White Sardine, Kowala cowl (Cuv.) during Frozen Storageen_US
dc.typeArticleen_US
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