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Functional property of gelatin from Fish, Bovine and Porcine source – A Comparative study.

Aishwarya, Praveen (2017) Functional property of gelatin from Fish, Bovine and Porcine source – A Comparative study. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: gelatin, Catla, Tilapia, fish
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
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: 25 Jan 2018 06:12
Last Modified: 25 Jan 2018 06:12
URI: http://ir.cftri.com/id/eprint/13364

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