Biochemical changes associated with processing of shellfishes and flavourconstituents of body meat and claw meat of crab

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Autoria(s): Chinnamma, George; Gopakumar, K

Data(s)	07/02/2009 07/02/2009 1985
Identificador	Faculty of Marine Science http://dyuthi.cusat.ac.in/purl/1178
Idioma(s)	en
Publicador	Cochin University of Science and Technology
Palavras-Chave	#Organoleptic quality #Shellfishes
Tipo	Thesis