Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.)

Dr >H. S. Sehgal Department of Zoology and Fisheries, Punjab Agricultural University, Ludhiana, IndiaCorrespondence[email protected]

Meenakshi Shahi Department of Zoology and Fisheries, Punjab Agricultural University, Ludhiana, India

G. K. Sehgal Department of Zoology and Fisheries, Punjab Agricultural University, Ludhiana, India

S. S. Thind Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India

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M.A. Trindade, J.L. King & A.M. Liceaga. (2019) Production and Evaluation of Mexican-Style Chorizo Sausage Using Invasive Silver Carp (Hypophthalmichthys molitrix) Meat. Journal of Aquatic Food Product Technology 28:5, pages 531-540.
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. (2022) Commercial Production of Fish Squash Patties Utilizing Local Milkfish (Bangus). International Journal of Agricultural Sciences and Technology 2:2.
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N. Huda, T.L.J. Alistair, H.W. Lim & R. Nopianti. (2012) Some Quality Characteristics of Malaysian Commercial Fish Sausage. Pakistan Journal of Nutrition 11:8, pages 798-803.
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Harjeet S. Sehgal, Meenakshi Shahi, Gurpreet K. Sehgal & Sukhcharan S. Thind. (2010) Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups. Journal of Food Science and Technology 48:2, pages 242-245.
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Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.)

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Some quality aspects of fish patties prepared from an Indian major carp, Labeo rohita (Ham.)

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