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Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/6284Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Anju | - |
| dc.contributor.author | Nambudiri, D D | - |
| dc.date.accessioned | 2019-11-14T06:11:27Z | - |
| dc.date.available | 2019-11-14T06:11:27Z | - |
| dc.date.issued | 2007 | - |
| dc.identifier.citation | 172726 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/6284 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Department of processing technology, College of fisheries, Panangad | en_US |
| dc.subject | Cook chill process | en_US |
| dc.subject | Microbial risk assessment | en_US |
| dc.subject | Packaging | en_US |
| dc.subject | Chilling | en_US |
| dc.subject | Storage studies | en_US |
| dc.title | Microbial risk assessment and process standardization for cook-chill fish and partially processed value added fish | en_US |
| dc.type | Thesis | en_US |
| Appears in Collections: | PG Thesis | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 172726.pdf | 1.6 MB | Adobe PDF | View/Open |
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