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Preparation and quality evaluation of texturized fish meat cubes.

Shony, G. Kizhakkethottam (2017) Preparation and quality evaluation of texturized fish meat cubes. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Value added products Fish mince quality evaluation
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2017 09:29
Last Modified: 02 Aug 2017 09:29
URI: http://ir.cftri.com/id/eprint/12919

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