DEVELOPMENT OF VALUE ADDED FISH NUGGETS

Simple item page
dc.contributor.advisorSaha, Dr. Uday
dc.contributor.advisorSanyal, Dr. M. K.
dc.contributor.advisorDora, Dr. K. C.
dc.contributor.advisorDas, Dr. S. K.
dc.contributor.advisorSarkar, Dr. S.
dc.contributor.authorMajumder, Rakesh Ch.
dc.date.accessioned2019-02-19T09:27:29Z
dc.date.available2019-02-19T09:27:29Z
dc.date.issued2002
dc.identifier.otherD 560
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810095843
dc.keywordsRaw material characteristics of fish; Proximate composition of fish nuggets incorporated with different levels of binder; Sensory evaluation of fish nuggets incorporated with different levels of binderen_US
dc.language.isoenen_US
dc.pages1-96p.en_US
dc.publisherKolkataen_US
dc.subFish Processing Technologyen_US
dc.subjectnullen_US
dc.themeDEVELOPMENT OF VALUE ADDED FISH NUGGETSen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT OF VALUE ADDED FISH NUGGETSen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
D 560.pdf
Size:
6.66 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Thesis