Discolouration in salted and dried fish products.

Sen, D. P. and Lahiry, N. L. (1962) Discolouration in salted and dried fish products. Food Science, 11. pp. 369-375.

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Item Type:	Article
Uncontrolled Keywords:	discolouration, salt-cured fish products
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 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:	02 Jul 2014 12:15
Last Modified:	02 Jul 2014 12:15
URI:	http://ir.cftri.res.in/id/eprint/3795

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