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  • 1
    Electronic Resource
    Electronic Resource
    First order intervalley scattering in silicon inversion layers
    Amsterdam : Elsevier
    Solid State Communications 32 (1979), S. 1053-1054 
    Details
    ISSN: 0038-1098
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Physics
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/0038-1098(79)90828-7
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    Paper (German National Licenses)
    Fulltext
  • 2
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    Use of different glazes in frozen oil sardines (2021)
    In:  http://aquaticcommons.org/id/eprint/16207 | 12051 | 2015-02-10 08:14:22 | 16207 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-06-30
    Description: This paper reports on the relationship between the seasonal variations in the oil content of the Indian oil sardines (Sardinella longiceps) and their frozen storage life at -l8°C and on the use of various chemicals and coating materials to extent their storage life. It is observed that there is an inverse relationship between the oil content and the frozen storage life- oil content varying from 10.33 to 42.43% (MFB) and storage life from 2 to 5 months. Extension of storage life is achieved by dipping in hydroquinone solution prior to freezing or by coating with agar after freezing. Data on changes in peroxide value, free fatty acids, moisture, drip and organoleptic characteristics during frozen storage are presented.
    Keywords: Fisheries ; frozen storage ; indian oil sardines ; Sardinella longiceps ; seasonal variations ; chemicals ; glazes
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 30-37
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  • 3
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    Influence of ice on the bacteriological quality of the processed fishery products (2021)
    In:  http://aquaticcommons.org/id/eprint/16217 | 12051 | 2015-02-12 15:19:39 | 16217 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-01
    Description: The influence of ice on the bacteriological quality of the processed fishery products has been discussed. In almost all the cases ice has been traced to be a major source of contamination depending on the nature of water used for preparing it. The sources of contamination of ice and its remedies have been described.
    Keywords: Fisheries ; quality control ; processed fishery products ; freezing storage ; storage condition ; scold storage ; microbial contamination ; bacteriological contamination
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 113-117
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  • 4
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    Suitability of ice stored mackerel and sardine for canning (2021)
    In:  http://aquaticcommons.org/id/eprint/16477 | 12051 | 2015-03-28 14:24:40 | 16477 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-05
    Description: The paper reports the results of studies on ice storage and subsequent canning of mackerel (Rastrelliger kanagurta) and Sardines (Sardinella longiceps) and the effect of such storage on the quality of the canned product prepared out of them. The changes in the physical and chemical characteristics during ice storage are determined and correlated with the quality of the finished product.
    Keywords: Fisheries ; ice storage ; canning ; Rastrelliger kanagurta ; Sardinella longiceps ; processing fishery products ; storage effects ; canned products ; quality control
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 67-72
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  • 5
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    Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality (2021)
    In:  http://aquaticcommons.org/id/eprint/16308 | 12051 | 2015-03-28 15:05:08 | 16308 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.
    Description: Pt. 2. Hygienic conditions in relation to bacteriological characteristics. Fishery Technology, 6(1), pp. 59-65.
    Keywords: Fisheries ; storage effects ; storage methods ; frozen prawns ; Metapenaeus monoceros ; Metapenaeus dobsoni ; Parapeneopsis stylifera ; quality control ; processing fishery products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 42-48
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  • 6
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    Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 2. Hygienic conditions in relation to bacteriological characteristics (2021)
    In:  http://aquaticcommons.org/id/eprint/16311 | 12051 | 2015-03-28 15:05:46 | 16311 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The importance of sanitary practices in the processing ofprecooked frozen shrimps has been discussed. Several typical examples have been shown to point out the different sources of contamination of the product and the extent to which each of the factors by itself or in combination affect the bacterial quality of the final product. A scheme of processing has also been suggested for controlling the microbial quality.
    Description: Pt. 1. Preprocess storage conditions of raw material in relation to quality. Fishery Technology, 6(1), pp. 42-48.
    Keywords: Fisheries ; storage effects ; freezing storage ; frozen prawns ; contamination ; quality control ; processing fishery products ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 59-65
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  • 7
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    Preservation of Bombay duck (Harpodon nehereus) and Rohu (Labeo rohita) by gamma irradiation (2021)
    In:  http://aquaticcommons.org/id/eprint/17952 | 12051 | 2015-09-29 11:46:54 | 17952 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-03
    Description: The gamma irradiation procedures for preservation of Bombay duck and rohu were studied in collaboration with Bhabha Atomic Research Centre, Bombay. Irradiation at 0.1 M rad extended the storage life of Bombay duck to 20-22 days at 0-2°C due to partial destruction of spoilage organisms as against rapid deterioration of un-irradiated samples within 5-6 days. In the case of the fresh water fish, rohu, the storage life was enhanced by about 7-10 days by the same dose of irradiation over the control under identical storage condition. In all the cases, empirical relations were worked out between organoleptic rating and total volatile nitrogen.
    Keywords: Fisheries ; Bombay ducks ; Harpodon nehereus ; Labeo rohita ; gamma irradiations ; storage life ; processing fishery products ; storage methods ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 21-25
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