| dc.contributor.author |
Sankar, T V |
|
| dc.contributor.author |
Dr.Ramachandran,A |
|
| dc.date.accessioned |
2011-01-28T06:54:09Z |
|
| dc.date.available |
2011-01-28T06:54:09Z |
|
| dc.date.issued |
2000 |
|
| dc.identifier.uri |
http://dyuthi.cusat.ac.in/xmlui/purl/2082 |
|
| dc.description |
School of Industrial Fisheries, Cochin University of Science and Technology |
en_US |
| dc.language.iso |
en |
en_US |
| dc.publisher |
Cochin University of Science & Technology |
en_US |
| dc.subject |
Diversification of processing industry |
en_US |
| dc.subject |
surimi industry |
en_US |
| dc.subject |
Export of Marine products |
en_US |
| dc.subject |
Rohu |
en_US |
| dc.subject |
Catla |
en_US |
| dc.subject |
Mrigal |
en_US |
| dc.subject |
proximate composition |
en_US |
| dc.subject |
Gas chromatographic analysis |
en_US |
| dc.subject |
HPLC analysis |
en_US |
| dc.subject |
Estimation of tryptaphan |
en_US |
| dc.subject |
Muscle protein composition |
en_US |
| dc.subject |
Water retention |
en_US |
| dc.subject |
Gel forming ability |
en_US |
| dc.subject |
Folding test |
en_US |
| dc.subject |
preparation of Myofibrillar protein concentrate |
en_US |
| dc.subject |
Carp meat during |
en_US |
| dc.subject |
Rheological properties |
en_US |
| dc.subject |
Frozen storage characteristics |
en_US |
| dc.subject |
Washed fish meat |
en_US |
| dc.subject |
Carps |
en_US |
| dc.title |
Biochemical and Storage Characteristics of Myofibrillar Protein ( Surimi ) from Freshwater Major Carps |
en_US |
| dc.type |
Thesis |
en_US |
| dc.contributor.faculty |
Marine Sciences |
en_US |