Quality changes in whale shark (Rhiniodon typus Smith) meat during storage in ice.
Quality changes in whale shark (Rhiniodon typus Smith) meat during storage in ice.
| dc.contributor.author | Kumar, K.A. | |
| dc.contributor.author | Ravishankar, C.N. | |
| dc.contributor.author | Badonia, R. | |
| dc.contributor.author | Solanki, K.K. | |
| dc.date.accessioned | 2012-12-20T06:53:13Z | |
| dc.date.available | 2012-12-20T06:53:13Z | |
| dc.date.issued | 2000 | |
| dc.description.abstract | The biochemical, bacteriological and organoleptic changes in whale shark (Rhiniodon typus Smith) meat during storage in ice have been studied. There was a decrease in the proportion of soluble fractions of protein during storage. It was observed that the meat could be stored in ice up to 12 days in acceptable condition. | en_US |
| dc.identifier.citation | Fishery Technology (2000), 37(1):15-18 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/115 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.title | Quality changes in whale shark (Rhiniodon typus Smith) meat during storage in ice. | en_US |
| dc.type | Article | en_US |
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