QUALITY ASSESSMENT OF ROHU (LABEO ROHITA) STORED AT DIFFERENT TEMPERATURES

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dc.contributor.advisorDHANAPAL, K
dc.contributor.advisorVidya Sagar Reddy, G
dc.contributor.advisorBalasubramanian, A
dc.contributor.authorSRAVANI, K
dc.date.accessioned2016-12-19T16:52:14Z
dc.date.available2016-12-19T16:52:14Z
dc.date.issued2011-09
dc.descriptionTHESESen_US
dc.description.sponsorshipDEPARTMENT OF FISH PROCESSING TECHNOLOGY, COLLEGE OF FISHERY SCIENCE, SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI – 517502, ANDHRA PRADESHen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/91148
dc.language.isoenen_US
dc.publisherSRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI – 517502, ANDHRA PRADESHen_US
dc.subFish Processing Technologyen_US
dc.subjectROHU; LABEO ROHIT; QUALITY ASSESSMENT; DIFFERENT TEMPERATURESen_US
dc.titleQUALITY ASSESSMENT OF ROHU (LABEO ROHITA) STORED AT DIFFERENT TEMPERATURESen_US
dc.title.alternativeMFSc;CFSc;MTKR: Acc No : TH9en_US
dc.typeThesisen_US
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