The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on the Preparation and Storage Characteristics of Value added Products - Fish Sticks


Affiliations
1 Sub-Regional Centre (PF), 'Rosanna' First Floor, High Church Road, Karwar - 581 301, Karnataka, India
2 Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002, India
     

   Subscribe/Renew Journal


Shrimps form a major fishery item frozen for trade which constitutes about 10 to 18 percent of total marine landings of India, and accounts for almost 70 to 80 percent of the foreign exchange earned by the exports of marine products. The decline in prawn catches and dwindling prices in the international market affected this industry which was mainly dependent on prawn. To increase the foreign earnings.
User
Notifications

Abstract Views: 177

PDF Views: 2




  • Studies on the Preparation and Storage Characteristics of Value added Products - Fish Sticks

Abstract Views: 177  |  PDF Views: 2

Authors

M. D. Yaligar
Sub-Regional Centre (PF), 'Rosanna' First Floor, High Church Road, Karwar - 581 301, Karnataka, India
G. G. Hiremath
Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002, India
K. V. Basavakumar
Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002, India
T. S. Shetty
Department of Fish Processing Technology, College of Fisheries, Mangalore - 575 002, India

Abstract


Shrimps form a major fishery item frozen for trade which constitutes about 10 to 18 percent of total marine landings of India, and accounts for almost 70 to 80 percent of the foreign exchange earned by the exports of marine products. The decline in prawn catches and dwindling prices in the international market affected this industry which was mainly dependent on prawn. To increase the foreign earnings.