Studies on the Preparation and Storage Characteristics of Value added Products - Fish Sticks

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Authors

  • M. D. Yaligar
     Sub-Regional Centre (PF), 'Rosanna' First Floor, High Church Road, Karwar - 581 301, Karnataka ,IN
  • G. G. Hiremath
     Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002 ,IN
  • K. V. Basavakumar
     Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002 ,IN
  • T. S. Shetty
     Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002 ,IN

Abstract

Shrimps form a major fishery item frozen for trade which constitutes about 10 to 18 percent of total marine landings of India, and accounts for almost 70 to 80 percent of the foreign exchange earned by the exports of marine products. The decline in prawn catches and dwindling prices in the international market affected this industry which was mainly dependent on prawn. To increase the foreign earnings.

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Published

1992-08-01

How to Cite

Yaligar, M. D., Hiremath, G. G., Basavakumar, K. V., & Shetty, T. S. (1992). Studies on the Preparation and Storage Characteristics of Value added Products - Fish Sticks. The Indian Journal of Nutrition and Dietetics, 29(8), 269–273. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8330

Issue

Volume 29, Issue 8, 1992

Section

Original Articles

License

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