Add to ORKGEdible fish powder of high protein content was prepared from Dhoma (Sciaenids) using different methods. A comparative account of the yield and quality of the products prepared by these methods is presented
Miscellaneous fish from the catches of shrimp trawlers constitute a major portion of the marine fish...
Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver belli...
Consuming small‐sized fish species whole, and bones of large fish could contribute significantly to ...
The paper deals with the method of preparation of an edible fish protein concentrate from cheap misc...
A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is ...
A process developed for preparation of partially hydrolysed and deodorised (PHD) fish flour, without...
Data on proximate composition, total volatile bases, total non-protein nitrogen and bacterial qualit...
Fish consumption in Eritrea is estimated at 0.5-1kg per person per year, which is very low compared ...
The paper deals with the investigations carried out on the preparation of odorless fish-starch flake...
Edible fermented fishery products, particularly liquid preparations, are practically unknown in Indi...
The physical and chemical compositions of the raw materials received and the composition and nutriti...
Not AvailableA new product in the form of edible fish powder was developed from small sized Indian M...
Four methods were employed for the preparation of prawn (Acetes) powder in this study. The analytica...
Various methods for processing and utilization of lantern fish (Benthosema pterotum) are reported. N...
The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preli...
Miscellaneous fish from the catches of shrimp trawlers constitute a major portion of the marine fish...
Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver belli...
Consuming small‐sized fish species whole, and bones of large fish could contribute significantly to ...
The paper deals with the method of preparation of an edible fish protein concentrate from cheap misc...
A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid sp.) is ...
A process developed for preparation of partially hydrolysed and deodorised (PHD) fish flour, without...
Data on proximate composition, total volatile bases, total non-protein nitrogen and bacterial qualit...
Fish consumption in Eritrea is estimated at 0.5-1kg per person per year, which is very low compared ...
The paper deals with the investigations carried out on the preparation of odorless fish-starch flake...
Edible fermented fishery products, particularly liquid preparations, are practically unknown in Indi...
The physical and chemical compositions of the raw materials received and the composition and nutriti...
Not AvailableA new product in the form of edible fish powder was developed from small sized Indian M...
Four methods were employed for the preparation of prawn (Acetes) powder in this study. The analytica...
Various methods for processing and utilization of lantern fish (Benthosema pterotum) are reported. N...
The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preli...
Miscellaneous fish from the catches of shrimp trawlers constitute a major portion of the marine fish...
Fish ensilage for animal feed stuff was prepared from Jew fish (Pseudosciaena spp.) and Silver belli...
Consuming small‐sized fish species whole, and bones of large fish could contribute significantly to ...