Bisheswar Prasad & Lizy Behanan. (2004). Incorporation of fish protein gel from shark meat into fishery products. Department of Processing Technology, College of Fisheries.
Chicago Edition CitationBisheswar Prasad and Lizy Behanan. Incorporation of Fish Protein Gel from Shark Meat into Fishery Products. Panangad: Department of Processing Technology, College of Fisheries, 2004.
MLA Edition CitationBisheswar Prasad and Lizy Behanan. Incorporation of Fish Protein Gel from Shark Meat into Fishery Products. Department of Processing Technology, College of Fisheries, 2004.
Warning: These citations may not always be 100% accurate.