Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382810
Title: Studies on improved methods for processing salted-boiled fish and changes in nutrients and quality during thermal processing
Author: Suparno
Awarding Body: Humberside College of Higher Education
Current Institution: University of Lincoln
Date of Award: 1988
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Abstract:
No abstract available
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.382810  DOI: Not available
Keywords: Food technology & food microbiology Food
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