An Approach To Utilization Of Bull's Eye Fish (Priacanthus hamrur): A concept of effective utilization of fish mince and value addition Second Edition - Couverture souple

Murthy, L. Narasimha ; Karani Boraiah, Rajanna ; Phadke, Girija

9786209194719: An Approach To Utilization Of Bull's Eye Fish (Priacanthus hamrur): A concept of effective utilization of fish mince and value addition Second Edition

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ISBN 10 : 6209194710 ISBN 13 : 9786209194719

Editeur : LAP LAMBERT Academic Publishing, 2025

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�diteur: LAP LAMBERT Academic Publishing
Date d'�dition: 2025
Langue: anglais
ISBN 10: 6209194710
ISBN 13: 9786209194719
Reliure: Broch�
Nombre de pages: 112
Coordonn�es du fabricant: non disponible
Personne responsable: KreGa Onlinehandel GmbH
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An Approach To Utilization Of Bull's Eye Fish (Priacanthus hamrur)

L. Narasimha Murthy

Edit� par LAP LAMBERT Academic Publishing Nov 2025, 2025

ISBN 10 : 6209194710 ISBN 13 : 9786209194719

Neuf Taschenbuch

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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 112 pp. Englisch. N� de r�f. du vendeur 9786209194719

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An Approach To Utilization Of Bull's Eye Fish (Priacanthus hamrur)

L. Narasimha Murthy

Edit� par LAP LAMBERT Academic Publishing Nov 2025, 2025

ISBN 10 : 6209194710 ISBN 13 : 9786209194719

Neuf Taschenbuch

impression � la demande

Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Fish, in general is considered important from the nutritional point of view. The application of technology for preservation of fishes is to be aimed at complete utilization using appropriate technique in a cost effective manner. Different options are available to bring un-utilized and underutilized fish for human consumption. Bulls eye fish is an underutilized non-commercial species which is relatively less preferable for direct consumption. In the present study an attempt has been made to utilize fish mince in different forms (frozen, salted and dried, mixed with spices and frozen) and storage characteristics with respect to their biochemical, sensory and microbiological qualities were evaluated.The demand for the ready to cook foods is increasing and minced meat offers an opportunity for innovative products. There is an enormous scope for increasing demand for less utilized fishes like Priacanthus hamrur by value addition.VDM Verlag, Dudweiler Landstra�e 99, 66123 Saarbr�cken 112 pp. Englisch. N� de r�f. du vendeur 9786209194719

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