Enzyme Reactions as Index of Freshness of Fish and Shellfish

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Publication details: Cochin School of Marine Sciences 1987Edition: Description: 109 pISBN:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Reference	University Library	T 664.95:577.15 DAM (Browse shelf(Opens below))	Not for loan		G0004038

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Previous	T 663.15:633.18 NAN Fermentation of Rice and Related Products	T 664.95 JOS Effect of Raw Material Quality on the Shelf Life of frozen Stroed Fish and Fisher Products	T 664.951:658.5(548.3) RAM Studies on the Production Management in the Seafood Processing Industry in Kerala	T 664.95:577.15 DAM Enzyme Reactions as Index of Freshness of Fish and Shellfish	T 665.353.4.014 SUS Studies on the Composition and Structure of Palm Oil Glycercides	T 665.3:634.33 PUS Studies on Lemongrass Oil	T 667.287:541.13 HAR Electrochemical Studies on Metal Phthalocyanines	Next

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