Á lódáil...
Influence of processing variables on protein quality and frozen storage stability of two commercially important species of squid (Loligo duvaucelii and Doryteuthis sibogae)
| Príomhúdar: | Mohanan, P. |
|---|---|
| Údair Eile: | Saleena Mathew |
| Formáid: | Printed Book |
| Teanga: | English |
| Foilsithe: |
Cochin
School of Industrial fisheries
2004
|
| Ábhair: |
Míreanna Comhchosúla
-
Utilization of squid
le: Sugiyama, M
Foilsithe: (1989) -
Utilization of squid
le: Utilization of squid
Foilsithe: (1989) -
Influence of processing variables on protein quality and frozen stability of two commercially important species of squid (loligo duvaucelii and doryteuthis sibogae)
le: Mohanan P.
Foilsithe: (2004) -
Squid as experimental animals /
le: Gilbert, Daniel L.
Foilsithe: (1990) -
Utilization of squid
le: Sugiyama, M; Kousu, S; Hanabe, M; Okuda, Y
Foilsithe: (1989)