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Changes in SH group and protein during pre- processing and processing of milkfish ( CHANOS CHANOS)

by Thippeswamy, S. Series: Thesis . 353 Published by : Central Institute of Fisheries Education (Mumbai) Physical details: xiv, 144p. : b ill. ; Figure. ; Table. ; 30 cm.

Subject(s): Fisheries -- India | Milkfish | Chanos | Cooking

Year: 2000

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Item type	Current library	Call number	Status	Date due	Barcode
MFSC Dissertation	Cental Instituite of Fisheries Education	641.392 THI (Browse shelf(Opens below))	Available		MF1168

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Previous	639.89 LAM High Density culture of marine microalgae using semi-continuous and continuous systems	334.6839 MAJ Training needs Assessment of fishery extension officers	611 GOP Study of requirement for essential amino acids in penaeus semisulcatus de HAAN following ogino,s method	641.392 THI Changes in SH group and protein during pre- processing and processing of milkfish ( CHANOS CHANOS)	595.388 JOS A Comparative study on the biochemical composition, pollution profile and spoilage patterns of farmed and wild shrimp	616.48 SUK Cryodiluents and morphological changes in the spermatozoa of fish liza parsia ( hamilton-buchanan)	595.3 SHA Enrichment of artemia nauplii	Next

Includes summary, discussion and result

Includes tables and figures

Includes bibliographical references p.( 119-144 )

Thesis ( M. F. Sc ) -- Central Institute of Fisheries Education, 2000

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