A Comparative Study on the Quality Characteristics of Traditional Masmin and Mechanical Kiln Prepared Masmin
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Authors
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David Kingston S.
Fisheries College, Tamil Nadu Agricultural University, Tuticorin
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Rajagopalasamy C.B.T.
Fisheries College, Tamil Nadu Agricultural University, Tuticorin
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Sugumar G.
Fisheries College, Tamil Nadu Agricultural University, Tuticorin
Abstract
The quality characteristics of traditional masmin as well as masmin prepared in he mechanical kiln have been compared. The quality of the mechanical kiln prepared product is superior when compared to the traditional product.Downloads
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Submitted
2013-03-21
Published
2025-06-09
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
S., D. K., C.B.T., R., & G., S. (2025). A Comparative Study on the Quality Characteristics of Traditional Masmin and Mechanical Kiln Prepared Masmin. Fishery Technology, 27(1). https://doi.org/10.56093/ft.v27i1.28434
