Influence of processing variables on protein quality and frozen stability of two commercially important species of squid (loligo duvaucelii and doryteuthis sibogae)

By: Material type: TextTextPublication details: Cochin School of Marine Science, CUSAT 2004DDC classification:
  • T189
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Item type Current library Call number Status Date due Barcode
Theses Theses School of Marine Sciences T189 (Browse shelf(Opens below)) Not for loan MS00T189

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Cochin University of Science and Technology
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