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Incorporation of fish protein gel from shark meat into fishery products
A study was undertaken for the incorporation of fish protein gel from shark meat into fishery products. Fish sausage was prepared with and without protein gel. Standardization was done based on various combinations of starch, protein gel and ice water and most acceptable combination was selected....
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| Other Authors: | |
| Format: | Ph.D Thesis |
| Language: | Undetermined |
| Published: |
Panangad
Department of Processing Technology, College of Fisheries
2004
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Kerala Agricultural University
| Call Number: |
639.2 BIS/IN |
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| Copy | Live Status Unavailable |