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Tetrazolium reduction test in relation to spices of fish, pH of the media and incubation peroid.
Moorjani, M. N. and Iyengar, J. R. (1957) Tetrazolium reduction test in relation to spices of fish, pH of the media and incubation peroid. Food Science, 6. pp. 203-205.
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Food Science, Volume-6( (1957) 203-205.pdf - Published Version Restricted to Registered users only Download (47kB) |
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | tetrazolium reduction test, fish |
| Subjects: | 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 Nov 2014 07:04 |
| Last Modified: | 25 Nov 2014 07:04 |
| URI: | http://ir.cftri.res.in/id/eprint/5934 |
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