Comparison of the properties of protein hydrolysates from white and red meat of tuna (Euthynnus affinis)

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dc.contributor.authorParvathy, U.
dc.contributor.authorZynudheen, A.A.
dc.contributor.authorNinan, G.
dc.contributor.authorJayakumari, A.
dc.date.accessioned2017-02-08T06:48:37Z
dc.date.available2017-02-08T06:48:37Z
dc.date.issued2016
dc.identifier.citationFishtech Reporter 2016: 2(1), Jan - Juneen_US
dc.identifier.urihttp://hdl.handle.net/123456789/2432
dc.language.isoenen_US
dc.publisherCentral Institute of Fisheries Technology, Cochin, Indiaen_US
dc.titleComparison of the properties of protein hydrolysates from white and red meat of tuna (Euthynnus affinis)en_US
dc.typeArticleen_US
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