Protein hydrolysate from fish

Velankar, N K (1957) Protein hydrolysate from fish. Journal of Scientific and Industrial Research, 16 A (3). pp. 141-142.



Edible fermented fishery products, particularly liquid preparations, are practically unknown in India. Such preparations are very popular in the South-east Asian countries, and products of a more or less similar nature are also used in some Western countries

Item Type:Article
Uncontrolled Keywords:Protein hydrolysate; fish
Subjects:Biochemistry > Biochemical composition
Divisions:CMFRI-Cochin > Physiology and Nutrition Pathology
ID Code:6136
Deposited By:Arun Surendran
Deposited On:10 Nov 2010 11:42
Last Modified:10 Nov 2010 11:42

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