Natural additives in fish processing / edited by Viji Pankyamma and Prerna Pandey.
Material type:
TextPublisher: Oakville, Ontario : Delve Publishing, 2019Description: xv, 312 pages : color illustrations ; 24 cmContent type: - text
- unmediated
- volume
- 9781773614748
- 639.3 N219 23
- SH335
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Main Library-Nabua | Circulation Section | CIR 639.3 N219 2019 (Browse shelf(Opens below)) | 1-1 | Available | 027579 |
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| CIR 639.3 F847p 1883 The practical management of fisheries : a book for proprietors and keepers / | CIR 639.3 G181f 2018 Fish nutrition and feed technology / | CIR 639.3 M295f 2019 Fish diseases and health management / | CIR 639.3 N219 2019 Natural additives in fish processing / | CIR 639.3 Sh158a 2021 Aquatic food quality and safety assessment methods / | CIR 639.3 Si643f 2012 Fish disease | CIR 639.31 An134 2020 Analysis of fish pond soil and water / |
Includes bibliographical references and index
Natural antimicrobials for biopreservation of fish -- Natural antioxidants and its application in fish and fish products -- Natural additives in active antimicrobial packaging for fish preservation -- Chitins and its applications in seafood processing -- Bioactive colorants for seafood applications -- Gelatin: extraction, properties and applications -- Natural preservatives: effect on sensory attributes -- Effect of chitosan edible coating on the biochemical and physical characteristics of carp fillet (Cyprinus carpio) stored at - 18 C -- Antimicrobial performance of two different packaging materials on the microbiological quality of fresh salmon -- Natural food additives and preservatives for fish-paste products: a review of the past, present, and future states of research -- The effect of nisin from Lactococcus lactis subsp. lactis on refrigerated patin fillet quality.
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