UTILISATION OF TRASH FISH *II. STUDIES ON PREPARATION OF FISH SOUP MIX
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Authors
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V VENUGOPALAN
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M ARUL JAMES
Abstract
The paper deals with the investigations carried out on the
preparation of fish soup mix using partially deodourised trash fish
meat. The product contained about 25% protein and had a storage
life of 4 months at ambient temperature (28-31 °C).
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Submitted
2016-08-02
Published
2025-06-05
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
VENUGOPALAN, V., & JAMES, M. A. (2025). UTILISATION OF TRASH FISH *II. STUDIES ON PREPARATION OF FISH SOUP MIX. Fishery Technology, 6(2). https://doi.org/10.56093/ft.v6i2.60449
