Studies on the quality and process control factors during the production and storage of salted dried fish products
Publication details: Kochi School of Industrial fisheries, CUSAT 2004Description: 159pSubject(s):| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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University Library | 664.956 JOH (Browse shelf(Opens below)) | Not for loan | G0009131 |
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| 664.95:577.1 LON Advances in seafood biochemistry | 664.95:577.21 NAA Seafood authenticity and traceability | 664.95:579.67 KHU Post mortem changes in fish | 664.956 JOH Studies on the quality and process control factors during the production and storage of salted dried fish products | 664.959 KAM T Development of ready-to-eat extruded fish based noodles in semi-rigid containers | 664.9/.97 KER R Advances in meat, poultry and seafood packaging | 664.ROS Fermented foods |
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