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Fish hydrolysates. III. Influence of degree of hydrolysis on nutritive value.
Sripathy, N. V. and Kadkol, S. B. and Sen, D. P. and Swaminathan, M. and Lahiry, N. L. (1963) Fish hydrolysates. III. Influence of degree of hydrolysis on nutritive value. Journal of Food Science, 28. pp. 365-369.
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Journal of Food Science, Volume-28( (1963) 365-369.pdf - Published Version Restricted to Registered users only Download (158kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | fresh water fish, Barbus dubious, fish hydrolysates, nutritive value |
| 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: | 13 Aug 2014 06:18 |
| Last Modified: | 13 Aug 2014 06:18 |
| URI: | http://ir.cftri.res.in/id/eprint/4200 |
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