OrganolepticChanges in Trichiurus SPP.During Frozen Storage
Author:
Affiliation:
1. Mahatma Phule A. S. C. College, Panvel, Maharashtra, India
2. S.S. & L.S. Patkar College of Arts & Science, Goregaon, Mumbai, Maharashtra, India
Abstract
Publisher
Naksh Solutions
Subject
General Medicine
Reference23 articles.
1. Allison A M. (1948) Methods for determining decomposition in fishery products. Quart. Bull. Assoc. Food and Drug Office. 12: 129-139.
2. Anderson (1908) On the decomposition of fish. 26th Ann. Rept. Fishery Bd Soc. for 1907, part 3 Sci. Invest: 13-17.
3. Arannilewa S T, Salawu S O, Sorungbe A.A, and Ola-Salawu B.B. (2005) Effect of frozen period on the chemical, microbiological and sensory quality of frozen tilapia fish. (Sarotherodun galiaenus). African J. of Biotech. 4 (8): 852-855.
4. Badonia R. and Devadasan K. (1980) Frozen storage characteristics of ribbon fish. Fish Technology. 17:125-126.
5. Bandhyopadhyay J K, Chattopadhyay A K, and Bhattacharya S K. (1986) Fishery Technology 23: 140
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