Keeping Quality of Frozen Stored Pink Perch Mince

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Authors

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

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.

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Published

1997-06-01

How to Cite

Vidya Sagar Reddy, G., Srikar, L. N., Chand, B. K., Ravikiran, K., Sharma, J., Verma, J. K., & Sugumar, G. (1997). Keeping Quality of Frozen Stored Pink Perch Mince. The Indian Journal of Nutrition and Dietetics, 34(6), 158–164. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13826

Issue

Volume 34, Issue 6, June 1997

Section

Articles

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