Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/12770
Title: Bio-chemical changes associated with processing of shellfishes and flavour constituents in body meat and claw meat of crab
Researcher: George, Chinnamma
Guide(s): Gopakumar K
Keywords: Fisheries
Shellfishes
Claw meat
Body meat
Upload Date: 7-Nov-2013
University: Cochin University of Science and Technology
Completed Date: 24/10/1978
Abstract: None
Pagination: 238p.
URI: http://hdl.handle.net/10603/12770
Appears in Departments:Central Institute of Fisheries Technology

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File15.13 kBAdobe PDFView/Open
02_declaration.pdf22.8 kBAdobe PDFView/Open
03_certificate.pdf27.4 kBAdobe PDFView/Open
04_contents.pdf50.93 kBAdobe PDFView/Open
05_acknowledgement.pdf45.1 kBAdobe PDFView/Open
07_chapter 1.pdf527.07 kBAdobe PDFView/Open
08_chapter 2.pdf1.44 MBAdobe PDFView/Open
09_chapter 3.pdf532.15 kBAdobe PDFView/Open
10 _chapter 4.pdf3.21 MBAdobe PDFView/Open
11_chapter 5.pdf207.33 kBAdobe PDFView/Open
12_references.pdf869.48 kBAdobe PDFView/Open
13_publications.pdf33.32 kBAdobe PDFView/Open
14_abbreviations.pdf21.06 kBAdobe PDFView/Open


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