Development of dry surimi powder from Pangasianodon hypophthalmus

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dc.contributor.advisorChowdhury, Dr. S.
dc.contributor.advisorKamilya, Dr. Dibyendu
dc.contributor.advisorDora, Prof. K. C.
dc.contributor.advisorNath, Dr. S.
dc.contributor.advisorSaha, Dr. B.
dc.contributor.authorSarkar, Pabitra
dc.date.accessioned2019-08-12T11:17:22Z
dc.date.available2019-08-12T11:17:22Z
dc.date.issued2017
dc.identifier.otherD 2094
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810121041
dc.keywordsMain marine species used for surimi production production worldwide (FAO, 2007); Formulation of snacks with different levels of surimi powder; Proximate composition of surimi powder at different drying temperatureen_US
dc.language.isoenen_US
dc.pages63p.; xviien_US
dc.publisherKolkataen_US
dc.subFish Processing Technologyen_US
dc.subjectnullen_US
dc.themeDevelopment of dry surimi powder from Pangasianodon hypophthalmusen_US
dc.these.typeM.Scen_US
dc.titleDevelopment of dry surimi powder from Pangasianodon hypophthalmusen_US
dc.typeThesisen_US
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