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1 research outputs found
Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat
Author
A Kakatkar
AG Radhakrishna
+22Â more
AL Winton
AOAC
BS Pan
CF Niven Jr
CH Fiske
EJ Conway
FAO
GW Snedecor
JJ Connell
JJ Connell
JM Shewan
M Karel
M Okada
M Raman
MK Kondoran
OH Lowry
R Chakrabarti
R Chakrabarti
T Suzuki
TS Walk
UJ Doeshurg
W Dyer
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
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