Quality of fishery products with special emphasis on battered and breaded products

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dc.contributor.authorRao, B.M.
dc.contributor.authorDebbarma, J.
dc.contributor.authorViji, P.
dc.contributor.authorBasha, K.A.
dc.date.accessioned2020-02-11T05:14:11Z
dc.date.available2020-02-11T05:14:11Z
dc.date.issued2018
dc.identifier.citationRao, 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. 46-55en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/4572
dc.language.isoenen_US
dc.publisherICAR - Central Institute of Fisheries Technology, Cochinen_US
dc.titleQuality of fishery products with special emphasis on battered and breaded productsen_US
dc.typeBook chapteren_US
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