Oil uptake in deep fat fried fish fingers: Effect of fish protein hydrolysate in comparison with other protein hydrolysates and chitosan (Record no. 28848)
000 -LEADER | |
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fixed length control field | 00327nam a22000977a 4500 |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664 |
Item number | BHA/OI |
100 ## - MAIN ENTRY--AUTHOR NAME | |
Personal name | Bhagya S Chandran |
245 ## - TITLE STATEMENT | |
Title | Oil uptake in deep fat fried fish fingers: Effect of fish protein hydrolysate in comparison with other protein hydrolysates and chitosan |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication | Panangad |
Name of publisher | KUFOS |
Year of publication | 2021 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Koha item type | Thesis |
Withdrawn status | Lost status | Collection code | Home library | Current library | Shelving location | Date acquired | Full call number | Accession Number | Koha item type |
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Reference | KUFOS Central Library | KUFOS Central Library | Thesis Shelf | 29/10/2021 | 664 BHA/OI | TH390 | Thesis |