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Alamelu, V.
- Storage Characteristics of Restructured Ready-to-Cook Imitation Shrimp Fingers under Cold Storage (-18°C)
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1 Department of Fishery Microbiology, UNESCO - MIRCEN Centre for Marine Biotechnology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore (Karnataka), IN
2 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi (T.N.), IN
1 Department of Fishery Microbiology, UNESCO - MIRCEN Centre for Marine Biotechnology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore (Karnataka), IN
2 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi (T.N.), IN