Infrared (IR) radiation for fish preservation

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dc.contributor.authorDelfiya, D.S. Aniesrani
dc.contributor.authorMurali, S.
dc.contributor.authorAlfiya, P.V
dc.contributor.authorSamuel, Manoj P
dc.contributor.author.K, Pashob
dc.date.accessioned2021-09-15T05:28:29Z
dc.date.available2021-09-15T05:28:29Z
dc.date.issued2020
dc.description.abstractFish is a highly perishable food material with the moisture content up to 80% and has very less storage life. Fish preservation is essential immediately after catch to increase the shelf life of fish. Preservation methods helps to maintain the quality of fish for longer period of time, prevents spoilage and decomposition, retains its original nutritional c o n t e n t s a n d m a k e s transportation and storage of fish easier.en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4918
dc.language.isoenen_US
dc.publisherKERALA KARSHAKANen_US
dc.subjectinfrared dryingen_US
dc.subjectIR radiatorsen_US
dc.subjectpreservation techniqueen_US
dc.titleInfrared (IR) radiation for fish preservationen_US
dc.typeArticleen_US
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