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

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Authors

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

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.

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Published

2006-09-01

How to Cite

Rathnakumar, K., Sangeetha, S., Indra Jasmine, G., & Velayutham, P. (2006). Development of Tamarind Flavoured Pickle from Threadfin Bream (<I>Nemipterus bleekari</I>) Fish Fillet. The Indian Journal of Nutrition and Dietetics, 43(9), 385–391. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6285

Issue

Volume 43, Issue 9, September 2006

Section

Original Articles

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