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

Keeping Quality of Frozen Stored Pink Perch Mince


Affiliations
1 Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
     

   Subscribe/Renew Journal


Minced fish meat represents a significant advance in effects aimed at improving utilisation of fish proteins and is an inexpensive source of quality proteins for food provided it can be incorporated into acceptable products.
User
Notifications

Abstract Views: 273

PDF Views: 0




  • Keeping Quality of Frozen Stored Pink Perch Mince

Abstract Views: 273  |  PDF Views: 0

Authors

G. Vidya Sagar Reddy
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
L. N. Srikar
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
B. K. Chand
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
K. Ravikiran
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
Jiten Sharma
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
Jugal Kishore Verma
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India
G. Sugumar
Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, India

Abstract


Minced fish meat represents a significant advance in effects aimed at improving utilisation of fish proteins and is an inexpensive source of quality proteins for food provided it can be incorporated into acceptable products.