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Fish hydrolysates. III. Influence of degree of hydrolysis on nutritive value.

Sripathy, N. V. and Kadkol, S. B. and Sen, D. P. and Swaminathan, M. and Lahiry, N. L. (1963) Fish hydrolysates. III. Influence of degree of hydrolysis on nutritive value. Journal of Food Science, 28. pp. 365-369.

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Item Type: Article
Uncontrolled Keywords: fresh water fish, Barbus dubious, fish hydrolysates, nutritive value
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: 13 Aug 2014 06:18
Last Modified: 13 Aug 2014 06:18
URI: http://ir.cftri.com/id/eprint/4200

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