1. Shodhganga@INFLIBNET
  2. University of Mysore
  3. Department of Studies in Food Scinece and Nutrition
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/321930
Title: Development of an efficient process for producing of seafood flavoring using fish byproduct
Researcher: Bruno, Siewe Fabrice
Guide(s): Narayan, Bhaskar
Keywords: Agricultural Sciences
Antioxidant
Aroma Profile
Fish Byproduct
Fish Oil
Flavouring Precursors
Food Science and Technology
Life Sciences
Novel Umami Peptides
Seafood
University: University of Mysore
Completed Date: 2019
Abstract: newline
Pagination: 
URI: http://hdl.handle.net/10603/321930
Appears in Departments:Department of Studies in Food Scinece and Nutrition

Files in This Item:
File Description SizeFormat 
01_title.pdfAttached File101.06 kBAdobe PDFView/Open
02_declaration.pdf219.09 kBAdobe PDFView/Open
03_certificate.pdf228.2 kBAdobe PDFView/Open
04_acknowledgement.pdf447.22 kBAdobe PDFView/Open
05_content.pdf250.48 kBAdobe PDFView/Open
06_abbreviations.pdf230.25 kBAdobe PDFView/Open
07_list of tables.pdf230.23 kBAdobe PDFView/Open
08_list of figures.pdf278.95 kBAdobe PDFView/Open
09_abstract.pdf106.62 kBAdobe PDFView/Open
10_introduction.pdf243.47 kBAdobe PDFView/Open
11_chapter 1.pdf458.59 kBAdobe PDFView/Open
12_chapter 2.pdf1.46 MBAdobe PDFView/Open
13_chapter 3.pdf2.97 MBAdobe PDFView/Open
14_chapter 4.pdf1.39 MBAdobe PDFView/Open
15_chapter 5.pdf815.62 kBAdobe PDFView/Open
16_chapter 6.pdf1.64 MBAdobe PDFView/Open
17_chapter 7.pdf119.17 kBAdobe PDFView/Open
18_bibliography.pdf576.06 kBAdobe PDFView/Open
19_publications.pdf220.68 kBAdobe PDFView/Open
80_recommendation.pdf216.15 kBAdobe PDFView/Open
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