Visweswaraiah, K. and Iyengar, J. R. and Moorjani, M. N. and Lahiry, N. L. (1960) Production of edible fish flour from oil-sardine. Journal of Scientific and Industrial Research, 19C. pp. 285-286.
![[thumbnail of Journal of Scientific & Industrial Reseanh, 1960, Vol. 19C, No. 11. pp. 285, 286.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Journal of Scientific & Industrial Reseanh, 1960, Vol. 19C, No. 11. pp. 285, 286.pdf")
PDF
Journal of Scientific & Industrial Reseanh, 1960, Vol. 19C, No. 11. pp. 285, 286.pdf - Published Version
Restricted to Registered users only
Download (63kB)
Abstract
Edible fish flour, free from fishy odour, has
been prepared from oil-sardine (Clupea louglceps)
by subjectin~ the steam-cooked, pressed
and dried fish meal (muscle portion) to solvent
extraction employln~ acetone, alcohol, benzene
or hexane. About 10 lb. of edible flour can be
obtained from 100 Ib, of oil-sardine.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Edible fish flour, oil-sardine |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 31 Oct 2014 07:07 |
| Last Modified: | 31 Oct 2014 07:07 |
| URI: | http://ir.cftri.res.in/id/eprint/5073 |
Actions (login required)
- View Item