Effects of thermal modifications on the rheological characteristics and protein quality of three species of fish of varying collagen content

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dc.contributor.guideMathew, Saleenaen_US
dc.creator.researcherRaman, Mayaen_US
dc.date.accessioned2011-02-14T08:47:38Z
dc.date.available2011-02-14T08:47:38Z
dc.date.awarded18/10/2005en_US
dc.date.completed18/10/2005en_US
dc.date.issued2011-02-14
dc.date.registered0en_US
dc.description.noteSummary and conclusion p. 108-111en_US
dc.format.accompanyingmaterialDVDen_US
dc.format.extent111p.en_US
dc.identifier.urihttp://hdl.handle.net/10603/1501
dc.languageEnglishen_US
dc.publisher.institutionSchool of Industrial Fisheriesen_US
dc.publisher.placeCochinen_US
dc.publisher.universityCochin University of Science and Technologyen_US
dc.rightsuniversityen_US
dc.source.inflibnetINFLIBNETen_US
dc.subject.keywordFisheries, Species of fish, Rohu, Squid, Sharken_US
dc.titleEffects of thermal modifications on the rheological characteristics and protein quality of three species of fish of varying collagen contenten_US
dc.type.degreePh.D.en_US

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