Utilisation of trash fish : I. Preparation of fish flake
Utilisation of trash fish : I. Preparation of fish flake
| dc.contributor.author | Venugopalan, V. | |
| dc.contributor.author | Govindan, T.K. | |
| dc.date.accessioned | 2013-12-30T06:58:59Z | |
| dc.date.available | 2013-12-30T06:58:59Z | |
| dc.date.issued | 1967 | |
| dc.description.abstract | The paper deals with the investigations carried o t on the preparation of odo rless fish-starch flakes sing partially deodo rised trash fish meat and different so rces of starch like corn, tapioca, maida and blackgram.It has been fo nd that the prod cts sing corn and tapioca are better compared to those prepared sing other two starches, the prod ct from corn being the best . The prod ct has a protein content of abo t 20% and has been fo nd to have a storage life of 4 months at 37°C . | en_US |
| dc.identifier.citation | Fishery Technology 1967:4(1), 35-43 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/1131 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India), Cochin | en_US |
| dc.subject | Trash fish | en_US |
| dc.subject | corn | en_US |
| dc.subject | tapioca | en_US |
| dc.subject | maida | en_US |
| dc.subject | blackgaram | en_US |
| dc.title | Utilisation of trash fish : I. Preparation of fish flake | en_US |
| dc.type | Article | en_US |
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