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Non-protein nitrogen compounds in fish muscle- their distribution and functions in the fish body and significance in quality control

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dc.contributor.author Govindan, T.K.
dc.date.accessioned 2014-02-12T10:23:28Z
dc.date.available 2014-02-12T10:23:28Z
dc.date.issued 1970
dc.identifier.citation Jounrnal of Indian Food Packer 1970: 24(5), 11-16 en_US
dc.identifier.uri http://hdl.handle.net/123456789/1432
dc.description.abstract The most important factor for which fish is very highly esteemed and of which it is cheap, universal and significant natural source is the protein, which along with varying amounts of fat and non-protein compounds constitutes the rest of the fish muscle. A detailed study has been carried out here. en_US
dc.language.iso en en_US
dc.publisher All India Food Preservers Association en_US
dc.subject Non-protein nitrogen compounds en_US
dc.subject fish muscle en_US
dc.subject fish body en_US
dc.subject quality control en_US
dc.title Non-protein nitrogen compounds in fish muscle- their distribution and functions in the fish body and significance in quality control en_US
dc.type Article en_US


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