DEVELOPMENT OF FISH LOAVES FROM FARM CULTURED CATLA FISH (CATLA CATLA) INCORPORATING TOFU AND WHEY PROTEIN CONCENTRATE

Simple item page
dc.contributor.advisorTHIND, S. S.
dc.contributor.authorAMANDEEP KAUR
dc.date.accessioned2020-01-24T06:01:28Z
dc.date.available2020-01-24T06:01:28Z
dc.date.issued2005
dc.description26052017_0002_0008_006174.pdf
dc.description.abstract26052017_0002_0008_Abstract.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810141962
dc.keywordsCATLA FISH, LOAVES, TOFU, WHEY PROTEIN CONCENTRATE, SIMMERING, BAKING, PHYSICO-CHEMICAL QUALITY, MICROBIOLOGICAL QUALITY, SENSORY ATTRIBUTES AND FROZEN STORAGE, PLATE COUNT, SURIMI, PANEER, AQUACULTURE
dc.language.isoENGLISH
dc.pages142p.
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA
dc.subBasic Sciences and Humanities
dc.these.typeM.Sc
dc.titleDEVELOPMENT OF FISH LOAVES FROM FARM CULTURED CATLA FISH (CATLA CATLA) INCORPORATING TOFU AND WHEY PROTEIN CONCENTRATE
dc.typeThesis
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
26052017_0002_0008_006174.pdf
Size:
23.81 MB
Format:
Adobe Portable Document Format
Download
Collections
Thesis