Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/315827
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2021-02-19T11:46:36Z-
dc.date.available2021-02-19T11:46:36Z-
dc.identifier.urihttp://hdl.handle.net/10603/315827-
dc.description.abstractnewline
dc.format.extentx, 181p.
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleNutrient Composition Antioxidant activity and probiotic efficacy of fermented fish ngari
dc.title.alternative
dc.creator.researcherSomishon Keishing
dc.subject.keywordAntioxidants
dc.subject.keywordClinical Medicine
dc.subject.keywordClinical Pre Clinical and Health
dc.subject.keywordFatty acid profile
dc.subject.keywordFermented fish
dc.subject.keywordHealth Care Sciences and Services
dc.subject.keywordNgari
dc.description.noteBibliography and Appendices Included
dc.contributor.guideThahira Banu, A
dc.publisher.placeDindigul
dc.publisher.universityThe Gandhigram Rural Institute
dc.publisher.institutionDepartment of Home Science
dc.date.registered
dc.date.completed2020
dc.date.awarded
dc.format.dimensions35cm.
dc.format.accompanyingmaterialNone
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Department of Home Science

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File20.02 kBAdobe PDFView/Open
02_certificate.pdf20.29 kBAdobe PDFView/Open
04_contents.pdf26.68 kBAdobe PDFView/Open
05_list of tables.pdf27.09 kBAdobe PDFView/Open
06_list of figures.pdf21.74 kBAdobe PDFView/Open
07_list of plates.pdf20 kBAdobe PDFView/Open
08_abbreviations.pdf23.98 kBAdobe PDFView/Open
09_abstract.pdf27.56 kBAdobe PDFView/Open
10_chapter 1.pdf83.33 kBAdobe PDFView/Open
11_chapter 2.pdf197.85 kBAdobe PDFView/Open
12_chapter 3.pdf1.06 MBAdobe PDFView/Open
13_chapter 4.pdf3.07 MBAdobe PDFView/Open
14_chapter 5.pdf95.51 kBAdobe PDFView/Open
15_bibliography.pdf150.58 kBAdobe PDFView/Open
16_appendices.pdf426.59 kBAdobe PDFView/Open
80_recommendation.pdf121.38 kBAdobe PDFView/Open


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