Conservation of energy in fish drying

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dc.contributor.authorJoshi, P.N.
dc.date.accessioned2014-02-15T06:17:56Z
dc.date.available2014-02-15T06:17:56Z
dc.date.issued2010
dc.description.abstractThe total fish production in India is 6.4 million t of which about 3,4 million t is from inland and 3.0 million t from marine sources (Ayyappan and Diwan, 2007). Fish are an extremely perishable foodstuff. Spoilage occurs as the result of the action of enzymes (autolysis) and bacteria present in the fish, and also chemical oxidation of the fat which causes rancidity.en_US
dc.identifier.citationProceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 480-489en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1490
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectConservationen_US
dc.subjectfish dryingen_US
dc.subjectchemical oxidationen_US
dc.titleConservation of energy in fish dryingen_US
dc.typeArticleen_US
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