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Sugumar, G.
- Keeping Quality of Frozen Stored Pink Perch Mince
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Authors
G. Vidya Sagar Reddy
1,
L. N. Srikar
1,
B. K. Chand
1,
K. Ravikiran
1,
Jiten Sharma
1,
Jugal Kishore Verma
1,
G. Sugumar
1
Affiliations
1 Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, IN
1 Department of Biochemistry, University of Agricultural Sciences, College of Fisheries, Mangalore - 575 002, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 34, No 6 (1997), Pagination: 158-164Abstract
Minced fish meat represents a significant advance in effects aimed at improving utilisation of fish proteins and is an inexpensive source of quality proteins for food provided it can be incorporated into acceptable products.- Effect of Plant Protease Inhibitors on the Quality of Refrigerated Fish Mince
Abstract Views :164 |
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Authors
Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, IN
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, IN