Functional property of gelatin from Fish, Bovine and Porcine source – A Comparative study.

Aishwarya, Praveen (2017) Functional property of gelatin from Fish, Bovine and Porcine source – A Comparative study. [Student Project Report] (Submitted)

PDF
AISHWARYA PRAVEEN.pdf - Submitted Version
Restricted to Repository staff only
Download (3MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	gelatin, Catla, Tilapia, fish
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2018 06:12
Last Modified:	25 Jan 2018 06:12
URI:	http://ir.cftri.res.in/id/eprint/13364

Actions (login required)

View Item