Lipid Freshness Parameters in Relation to Shelflife of Pink Perch (Nemipterus japonicus) Stored in Ice

Authors

  • Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002
  • Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002
  • Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002
  • Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore-575 002

Abstract

The pink perch fishery of Indian coastal waters is presently evolving towards an increased utilisation of the catch for production of human food rather than for reduction purpose. The quality of the processed food depends upon the initial freshness and pretreatments.

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Published

1990-02-01

How to Cite

Vidya Sagar Reddy, G., Srikar, L. N., Kuntia, B. K., & Senthilvel, A. (1990). Lipid Freshness Parameters in Relation to Shelflife of Pink Perch (<i>Nemipterus japonicus</i>) Stored in Ice. The Indian Journal of Nutrition and Dietetics, 27(2), 53–58. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/7773

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