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Production of edible fish flour from oil-sardine.

Visweswaraiah, K. and Iyengar, J. R. and Moorjani, M. N. and Lahiry, N. L. (1960) Production of edible fish flour from oil-sardine. Journal of Scientific and Industrial Research, 19C. pp. 285-286.

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Edible fish flour, free from fishy odour, has been prepared from oil-sardine (Clupea louglceps) by subjectin~ the steam-cooked, pressed and dried fish meal (muscle portion) to solvent extraction employln~ acetone, alcohol, benzene or hexane. About 10 lb. of edible flour can be obtained from 100 Ib, of oil-sardine.

Item Type: Article
Uncontrolled Keywords: Edible fish flour, oil-sardine
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Oct 2014 07:07
Last Modified: 31 Oct 2014 07:07
URI: http://ir.cftri.com/id/eprint/5073

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