DEVELOPMENT OF FISH CUTLETS FROM FARM CULTURED CATLA FISH (CATLA CATLA) INCORPORATING SOY PANEER AND GLUTEN

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dc.contributor.advisorPADDA, G. S.
dc.contributor.authorRAMANDEEP KAUR
dc.date.accessioned2020-01-24T06:01:25Z
dc.date.available2020-01-24T06:01:25Z
dc.date.issued2005
dc.description26052017_0002_0007_006170.pdf
dc.description.abstract26052017_0002_0007_Abstract.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810141961
dc.keywordsCATLA 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.isoENGLISH
dc.pages149p.
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA
dc.subBasic Sciences and Humanities
dc.these.typeM.Sc
dc.titleDEVELOPMENT OF FISH CUTLETS FROM FARM CULTURED CATLA FISH (CATLA CATLA) INCORPORATING SOY PANEER AND GLUTEN
dc.typeThesis
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