1. Shodhganga@INFLIBNET
  2. University of Mumbai
  3. Biochemistry, Wilson College
Please use this identifier to cite or link to this item: http://hdl.handle.net/10603/525217
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DC FieldValueLanguage
dc.coverage.spatial
dc.date.accessioned2023-11-14T09:31:31Z-
dc.date.available2023-11-14T09:31:31Z-
dc.identifier.urihttp://hdl.handle.net/10603/525217-
dc.description.abstractnewlineNo newline
dc.format.extent92p
dc.languageEnglish
dc.relation
dc.rightsuniversity
dc.titleFactors influencing the spoilage of fish in Bombay
dc.title.alternative
dc.creator.researcherJadhav, Kamal A
dc.subject.keywordBiochemistry and Molecular Biology
dc.subject.keywordBiology and Biochemistry
dc.subject.keywordBromocresol Green
dc.subject.keywordFactors Influencing
dc.subject.keywordLife Sciences
dc.subject.keywordOrganoleptic Classification
dc.subject.keywordSpoilage
dc.subject.keywordTrimethylamine
dc.subject.keywordVolatile Fatty Acids
dc.description.note
dc.contributor.guideAiran, J W
dc.publisher.placeMumbai
dc.publisher.universityUniversity of Mumbai
dc.publisher.institutionBiochemistry, Wilson College
dc.date.registered
dc.date.completed1962
dc.date.awarded
dc.format.dimensions
dc.format.accompanyingmaterialDVD
dc.source.universityUniversity
dc.type.degreePh.D.
Appears in Departments:Biochemistry, Wilson College

Files in This Item:
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01_title.pdfAttached File133.88 kBAdobe PDFView/Open
02_prelim pages.pdf674.13 kBAdobe PDFView/Open
03_contents.pdf121.71 kBAdobe PDFView/Open
04_chapter 1.pdf576.73 kBAdobe PDFView/Open
05_chapter 2.pdf3.12 MBAdobe PDFView/Open
06_chapter 3.pdf23.68 MBAdobe PDFView/Open
07_chapter 4.pdf3.17 MBAdobe PDFView/Open
08_chapter 5.pdf513.35 kBAdobe PDFView/Open
80_recommendation.pdf645.37 kBAdobe PDFView/Open
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