| Type of Material: | Thesis |
| Title: | Biochemical and bacteriological quality of sauce prepared from Fish and edible Fish byproducts |
| Researcher: | Siddegowda, G. S. |
| Guide: | Guide: Shubha Gopal ; Co-guide: Bhaskar, N. |
| Publisher: | University of Mysore |
| Place: | Mysore |
| Language: | English |
| Dissertation/Thesis Note: | PhD |
| Fulltext: | Shodhganga |
| 000 | 00000ntm a2200000ua 4500 | |
| 001 | 435215 | |
| 003 | IN-AhILN | |
| 005 | 2018-08-15 01:35:40 | |
| 008 | __ | 180815t####||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_435215 |
| 040 | __ | |aMYSR_570005|dIN-AhILN |
| 041 | __ | |aeng |
| 100 | __ | |aSiddegowda, G. S.|eResearcher |
| 245 | __ | |aBiochemical and bacteriological quality of sauce prepared from Fish and edible Fish byproducts |
| 260 | __ | |aMysore|bUniversity of Mysore |
| 502 | __ | |bPhD |
| 700 | __ | |aGuide: Shubha Gopal ; Co-guide: Bhaskar, N.|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/207371|yShodhganga |
| 905 | __ | |anotification |
User Feedback Comes Under This section.