Current trends in fish processing technology
Current trends in fish processing technology
| dc.contributor.author | nair, K.G.R. | |
| dc.date.accessioned | 2014-01-03T09:19:04Z | |
| dc.date.available | 2014-01-03T09:19:04Z | |
| dc.date.issued | 2005 | |
| dc.description.abstract | The aim of fish processing technology is to develop novel preservation methods to prevent undesirable changes in the nutritive value and sensory quality of the products. This is achieved by developing cost effective methods of preservation, which control growth of microorganisms, reduce undesirable changes in physical, chemical and sensory parameters and prevent contamination. | en_US |
| dc.identifier.citation | In Winter School manual on "Modern Techniques for the Analysis of Fish and Fish Products" organised by the Biochemistry & Nutrition Division of CIFT from 19th October to 8th November 2005 ed. by Sankar, T.V. et. al, 52-57 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1249 | |
| dc.language.iso | en | en_US |
| dc.publisher | Central Institute of Fisheries Technology | en_US |
| dc.subject | Fish processing technology | en_US |
| dc.subject | current trends | en_US |
| dc.subject | freezing preservation | en_US |
| dc.title | Current trends in fish processing technology | en_US |
| dc.type | Book chapter | en_US |
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