PRESERVATION OF FISH BY FREEZING AND GLAZING :III.EFFECT OF FREEZING ,GLAZING AND FROZEN STORAGE ON THE B- VITAMINS AND ESSENTIAL  MINERALS PRESENT IN THE FISH FLESH.

M G JADHAV; N G MAGAR

doi:10.56093/ft.v7i2.60923

PRESERVATION OF FISH BY FREEZING AND GLAZING :III.EFFECT OF FREEZING ,GLAZING AND FROZEN STORAGE ON THE B- VITAMINS AND ESSENTIAL MINERALS PRESENT IN THE FISH FLESH.

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Authors

M G JADHAV
N G MAGAR

https://doi.org/10.56093/ft.v7i2.60923

Abstract

The changes occurring in moisture, thiamine, riboflavin niacin,
phosphorus, iron and calcium in pomfrets, surmai and mackerel
frozen, glazed with ascorbic acid. citric acid, sodium chloride &
glucose and sodium nitrite and kept under frozen storage were studied
upto 6 months and results reported.

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Submitted

2016-08-18

Published

2025-06-06

Issue

Vol. 7 No. 2 (1970): Fishery Technology

Section

Articles

License

How to Cite

JADHAV, M. G., & MAGAR, N. G. (2025). PRESERVATION OF FISH BY FREEZING AND GLAZING :III.EFFECT OF FREEZING ,GLAZING AND FROZEN STORAGE ON THE B- VITAMINS AND ESSENTIAL MINERALS PRESENT IN THE FISH FLESH. Fishery Technology, 7(2). https://doi.org/10.56093/ft.v7i2.60923