Normal view MARC view ISBD view

Oil uptake in deep fat fried fish fingers: Effect of fish protein hydrolysate in comparison with other protein hydrolysates and chitosan

Bhagya S Chandran

Oil uptake in deep fat fried fish fingers: Effect of fish protein hydrolysate in comparison with other protein hydrolysates and chitosan - Panangad KUFOS 2021

Dewey Class. No.: 664 / BHA/OI

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)