Development of Ready-To-Fry Fish Cutlet from Pink Perch, Nemipterus japonicus

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Authors

  • C. V. Raju
     College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002 ,IN
  • A. T. Ramachandra Naik
     College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002 ,IN
  • T. J. Ramesha
     College of Fisheries, University of Agricultural Sciences, Mangalore - 575 002 ,IN

Abstract

Fish and fishery products are highly perishable because of their intrinsic nature. In India lot of work has been done to utilise inexpensive varieties of fishes for the development of different types of products from minced meat. Minced fish represents a significant advance in efforts aimed at improving utilisation of fish protein for human food.

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Published

1999-01-01

How to Cite

Raju, C. V., Ramachandra Naik, A. T., & Ramesha, T. J. (1999). Development of Ready-To-Fry Fish Cutlet from Pink Perch, <i>Nemipterus japonicus</i>. The Indian Journal of Nutrition and Dietetics, 36(1), 23–28. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7380

Issue

Volume 36, Issue 1, January 1999

Section

Original Articles

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