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Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage.

Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. and Bhatia, D. S. and Subrahmanyan, V. (1958) Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage. Food Technology, 12. pp. 385-386.

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Item Type: Article
Uncontrolled Keywords: fish spoilage studies
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Apr 2013 07:10
Last Modified: 16 Apr 2013 07:10
URI: http://ir.cftri.com/id/eprint/3358

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