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Recent development on assessment of fish freshness : Chemical changes in fish skin muscin as an index of spoilage in fish.
Lee, S. J. (1971) Recent development on assessment of fish freshness : Chemical changes in fish skin muscin as an index of spoilage in fish. Masters thesis, Central Food Technological Research Institute.
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| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | fish freshness, chemical nature, fish skin, mucin |
| Subjects: | 600 Technology > 08 Food technology > 13 Quality control 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: | 04 Jul 2022 06:41 |
| Last Modified: | 04 Jul 2022 06:41 |
| URI: | http://ir.cftri.res.in/id/eprint/15448 |
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