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Impact of quinoa germ on physico-chemical, sensory and storage properties of Sardine (Sardinella Longiceps) fish sausages
Krishna, Ghosh (2023) Impact of quinoa germ on physico-chemical, sensory and storage properties of Sardine (Sardinella Longiceps) fish sausages. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Sardinella Longiceps, fish sausages, quinoa germ powder |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 06 Sensory Science 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 08 Apr 2024 06:43 |
| Last Modified: | 08 Apr 2024 06:43 |
| URI: | http://ir.cftri.res.in/id/eprint/17321 |
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