Available lysine in canned fish
Otolithus argenteus was canned in brine by heat processing at two different steam pressures either at 0.70 kg/cm super(2) or 1.05 kg/cm super(2) for 25 minutes. The nutritive value of canned fish as evaluated by the total nitrogen and available lysine did not alter much either during heat processing or during storage over a period of nine months at 28 degree plus or minus 5 degree C.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1984
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| Subjects: | Fisheries, lysine, quality control, nutritive value, canned products, Otolithus argenteus, marine, India, |
| Online Access: | http://hdl.handle.net/1834/31701 |
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