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Effects of thermal modifications on the rheological characterstics and protein quality of three species of fish of varying collagen content
| Autor Principal: | |
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| Formato: | Ph.D Thesis |
| Idioma: | English |
| Publicado: |
Kochi
School of Industrial fisheries - CUSAT
2005
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| Subjects: |
UL
| Número de Clasificación: |
597.2/5:665.7.035.6 MAY |
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| Copia | Live Status Unavailable |