DEVELOPMENT OF FISH CUTLETS FROM FARM CULTURED CATLA FISH (CATLA CATLA) INCORPORATING SOY PANEER AND GLUTEN
dc.contributor.advisor | PADDA, G. S. | |
dc.contributor.author | RAMANDEEP KAUR | |
dc.date.accessioned | 2020-01-24T06:01:25Z | |
dc.date.available | 2020-01-24T06:01:25Z | |
dc.date.issued | 2005 | |
dc.description | 26052017_0002_0007_006170.pdf | |
dc.description.abstract | 26052017_0002_0007_Abstract.pdf | |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810141961 | |
dc.keywords | CATLA FISH, CUTLETS, SOY PANEER, GLUTEN, BAKING, FRYING, PHYSICO-CHEMICAL QUALITY, MICROBIOLOGIACAL QUALITY, SENSORY ATTRIBUTES AND FROZEN STORAGE, PLATE COUNT, SURIMI, SHELF LIFE, WHEY | |
dc.language.iso | ENGLISH | |
dc.pages | 149p. | |
dc.publisher | PUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA | |
dc.sub | Basic Sciences and Humanities | |
dc.these.type | M.Sc | |
dc.title | DEVELOPMENT OF FISH CUTLETS FROM FARM CULTURED CATLA FISH (CATLA CATLA) INCORPORATING SOY PANEER AND GLUTEN | |
dc.type | Thesis |
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