The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Development of Tamarind Flavoured Pickle from Threadfin Bream (Nemipterus bleekari) Fish Fillet


Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
     

   Subscribe/Renew Journal


Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.
User
Notifications

Abstract Views: 232

PDF Views: 0




  • Development of Tamarind Flavoured Pickle from Threadfin Bream (Nemipterus bleekari) Fish Fillet

Abstract Views: 232  |  PDF Views: 0

Authors

K. Rathnakumar
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
S. Sangeetha
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
G. Indra Jasmine
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India
P. Velayutham
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi - 628 008, India

Abstract


Several workers have developed various products from low-cost fish as a measure of diversification of traditional practice of drying and curing. Venugopalan and James studied the preparation of fish soup from dhoma Solanki et al., prepared edible fish powder of high protein contents using different methods.