| dc.contributor.author |
Chinnamma, George |
|
| dc.contributor.author |
Gopakumar, K |
|
| dc.date.accessioned |
2009-02-07T04:20:07Z |
|
| dc.date.available |
2009-02-07T04:20:07Z |
|
| dc.date.issued |
1985 |
|
| dc.identifier.citation |
Faculty of Marine Science |
en_US |
| dc.identifier.uri |
http://dyuthi.cusat.ac.in/purl/1178 |
|
| dc.language.iso |
en |
en_US |
| dc.publisher |
Cochin University of Science and Technology |
en_US |
| dc.subject |
Organoleptic quality |
en_US |
| dc.subject |
Shellfishes |
en_US |
| dc.title |
Biochemical changes associated with processing of shellfishes and flavourconstituents of body meat and claw meat of crab |
en_US |
| dc.type |
Thesis |
en_US |