Quality of fishery products with special emphasis on battered and breaded products
Quality of fishery products with special emphasis on battered and breaded products
Date
2018
Authors
Rao, B.M.
Debbarma, J.
Viji, P.
Basha, K.A.
Journal Title
Journal ISSN
Volume Title
Publisher
ICAR - Central Institute of Fisheries Technology, Cochin
Abstract
Description
Keywords
Citation
Rao, B.M., Debbarma, J., Viji, P., Basha, K.A. (2018) Quality of fishery products with special emphasis on battered and breaded products. In: Training manual on value addition of seafood (Eds. Debbarma, J., Viji, P., and Rao, B.M.), ICAR- Central Institute of Fisheries Technology, Cochin. pp. 46-55