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

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TextPublication details: Cochin School of Marine Science, CUSAT 2004DDC classification:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	School of Marine Sciences	T189 (Browse shelf(Opens below))	Not for loan		MS00T189

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