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Comparative study on preparation and characterization of gelatin from chicken, sheep and fish skin.
Raje Pritish, Sachin (2018) Comparative study on preparation and characterization of gelatin from chicken, sheep and fish skin. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | gelatin, chicken, sheep, pacu fish, extraction |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Jul 2018 04:41 |
| Last Modified: | 23 Jul 2018 04:41 |
| URI: | http://ir.cftri.res.in/id/eprint/13653 |
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