CANNING OF FRESH-WATER FISHES ROHU (LABEO ROHITA), SINGHALA (MYSTUS SEENGHALA) AND KATLA (CATLA CATLA) IN DIFFERENT FORMS

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dc.contributor.advisorSEKHON, K. S
dc.contributor.authorSINGH, SUKHCHARAN JIT
dc.date.accessioned2019-12-23T09:58:32Z
dc.date.available2019-12-23T09:58:32Z
dc.date.issued1983
dc.description15042017_0004_0007_001820.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810138476
dc.keywordsFOOD SCIENCE AND TECHNOLOGY, BRINING, TASTE, STEAM, ALUM, DERMIS
dc.language.isoENGLISH
dc.pages132
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY; LUDHIANA
dc.subAgricultural Engineering and Technology
dc.these.typeM.Sc
dc.titleCANNING OF FRESH-WATER FISHES ROHU (LABEO ROHITA), SINGHALA (MYSTUS SEENGHALA) AND KATLA (CATLA CATLA) IN DIFFERENT FORMS
dc.typeThesis
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