Wird geladen...
Effects of thermal modifications on the rheological characterstics and protein quality of three species of fish of varying collagen content
| 1. Verfasser: | |
|---|---|
| Format: | Ph.D Thesis |
| Sprache: | English |
| Veröffentlicht: |
Kochi
School of Industrial fisheries - CUSAT
2005
|
| Schlagworte: |
UL
| Signatur: |
597.2/5:665.7.035.6 MAY |
|---|---|
| Exemplar | Live-Status nicht verfügbar |