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Optimization of process parameters for enzymatic hydrolysis of tuna red meat protein with emphasis on specific applications

By:

Parvathi U

Contributor(s):

Publication details: Matsyapuri ICAR- Central Institute of Fisheries Technology 2019Description: xxxviii, 404pSubject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	University Library	664.95 PAR T (Browse shelf(Opens below))	Not for loan		T0001466

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Previous	664.95 MUK Fish processing technology	664.95 NAS/C T Consumer preference towards seafood in selected European countries for enhancing seafood export from India	664.95 OZO/I Innovative technologies in seafood processing	664.95 PAR T Optimization of process parameters for enzymatic hydrolysis of tuna red meat protein with emphasis on specific applications	664.95 SEN Advances in fish processing technology	664.95 SIK Seafood: Resources, Nutritional Composition and Preservation	664.95 SRE T Standardization of process parameters for ready to eat fish products in indigenous polymer coated tin free steel cans(Thesis)	Next

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