Shodhganga : a reservoir of Indian theses @ INFLIBNET
The Shodhganga@INFLIBNET Centre provides a platform for research students to deposit their Ph.D. theses and make it available to the entire scholarly community in open access.
Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/207371
| Title: | Biochemical and bacteriological quality of sauce prepared from Fish and edible Fish byproducts |
| Researcher: | Siddegowda, G. S. |
| Guide(s): | Guide: Shubha Gopal ; Co-guide: Bhaskar, N. |
| Keywords: | Edible Fish Byproducts Fish Fish Sauce |
| University: | University of Mysore |
| Completed Date: | 2016 |
| Abstract: | newline |
| Pagination: | |
| URI: | http://hdl.handle.net/10603/207371 |
| Appears in Departments: | Department of Microbiology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 01_title.pdf | Attached File | 387.84 kB | Adobe PDF | View/Open |
| 02_certificate.pdf | 257.11 kB | Adobe PDF | View/Open | |
| 03_acknowledgements.pdf | 132.48 kB | Adobe PDF | View/Open | |
| 04_contents.pdf | 86.18 kB | Adobe PDF | View/Open | |
| 05_abbreviations.pdf | 88.7 kB | Adobe PDF | View/Open | |
| 06_list of tables.pdf | 97.02 kB | Adobe PDF | View/Open | |
| 07_list of figures.pdf | 96.53 kB | Adobe PDF | View/Open | |
| 08_abstract.pdf | 184.24 kB | Adobe PDF | View/Open | |
| 09_chapter 1.pdf | 260.25 kB | Adobe PDF | View/Open | |
| 10_chapter 2.pdf | 533.66 kB | Adobe PDF | View/Open | |
| 11_chapter 3.pdf | 511.6 kB | Adobe PDF | View/Open | |
| 12_chapter 4.pdf | 589.04 kB | Adobe PDF | View/Open | |
| 13_chapter 5.pdf | 452.73 kB | Adobe PDF | View/Open | |
| 14_summary.pdf | 29.59 kB | Adobe PDF | View/Open | |
| 15_references.pdf | 215.91 kB | Adobe PDF | View/Open | |
| 16_publications.pdf | 26.64 kB | Adobe PDF | View/Open |
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