Protein hydrolysate from fish

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


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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
Subject Areas > CMFRI Brochures > CMFRI-Cochin > Physiology and Nutrition Pathology
Depositing User: Arun Surendran
Date Deposited: 10 Nov 2010 06:12
Last Modified: 09 Sep 2015 15:36

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