Quality changes in Indian mackerel ( Rastrelliger kanagurta ) during preservation with saturated brine fermentation technique-Reference-Cited by-同舟云学术

Quality changes in Indian mackerel ( Rastrelliger kanagurta ) during preservation with saturated brine fermentation technique

Published:2021-10-03 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Uchoi Devananda¹^ORCID,Lekshmi Manjusha²,Ghag Anita²,Thakur Abhishek³,Kishore Pankaj¹,Nayak Binaya Bhusan²^ORCID

Affiliation:

1. Quality Assurance & Management Division ICAR‐Central Institute of Fisheries Technology Kochi India

2. Fisheries Resources Harvest & Post‐Harvest Technology Division ICAR‐Central Institute of Fisheries Education Mumbai India

3. Department of Fish Processing Technology College of Fisheries (Bihar Animal Sciences University)Dr. Kalam Agricultural College Campus Kishanganj India

Funder

Indian Council of Agricultural Research

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15996

Reference42 articles.

1. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

2. Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening

3. On mohr's method for the determination of chlorides

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1. Reduction in salt fermentation time of Indian mackerel (Rastrelliger kanagurta) using Halobacterium salinarum as a starter culture;Indian Journal of Fisheries;2023-12-31