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Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage.
Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. and Bhatia, D. S. and Subrahmanyan, V. (1958) Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage. Food Technology, 12. pp. 385-386.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fish spoilage studies |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Apr 2013 07:10 |
| Last Modified: | 16 Apr 2013 07:10 |
| URI: | http://ir.cftri.res.in/id/eprint/3358 |
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