Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab

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Publication details: Cochin Central Institute of fisheries technology 1984Edition: Description: 238pISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	University Library	639.4 CH TI (Browse shelf(Opens below))	Available		G0003467

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Previous	639.38:579.61:616-092 SMI;1 Studies on incidence, effect of processing and survival of selected species of halophilic pathogenic vibrios in seafoods	639.38:641 T SMI Market orientation in Indian seafood processing firms	639.38:641:628.16 SHE T Wastewater generation by seafood processing plants located in and around Aroor, Kerala, India	639.4 CH TI Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab	639.4 MIN Prospects of marketing the indigenous ornamental fishes of Kerala	639.4 SHU Shellfish safety and quality	639.4 SHU R Shellfish aquaculture and the environment	Next

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