| Type of Material: | Thesis |
| Title: | Consumption pattern processing characterisation and evaluation of bioactive properties of fish protein hydrolysate |
| Researcher: | Kumarakuru, K. |
| Guide: | Haripriya, S. |
| Department: | Department of Food Science |
| Publisher: | Pondicherry University, Puducherry |
| Place: | Pondicherry |
| Year: | 2018 |
| Language: | English |
| Subject: | Antioxidant | Temperature | Fish protein | Nutrition | Antimicrobial | Food Technology | Life Science |
| Dissertation/Thesis Note: | PhD; Department of Food Science, Pondicherry University, Puducherry, Pondicherry; 2018 |
| Fulltext: | Shodhganga |
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| 003 | IN-AhILN | |
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| 035 | __ | |a(IN-AhILN)th_450566 |
| 040 | __ | |dIN-AhILN|aPNDI_605104 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aKumarakuru, K. |
| 110 | __ | |aDepartment of Food Science|ein|dPondicherry|bPondicherry University, Puducherry |
| 245 | __ | |aConsumption pattern processing characterisation and evaluation of bioactive properties of fish protein hydrolysate |
| 260 | __ | |c2018|aPondicherry|bPondicherry University, Puducherry |
| 300 | __ | |dDVD|a248p. |
| 502 | __ | |cDepartment of Food Science, Pondicherry University, Puducherry, Pondicherry|d2018|bPhD |
| 518 | __ | |oDate of Registration|d2013-08-15 |
| 650 | __ | |aFood Technology|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aAntioxidant |
| 653 | __ | |aTemperature |
| 653 | __ | |aFish protein |
| 653 | __ | |aNutrition |
| 653 | __ | |aAntimicrobial |
| 700 | __ | |aHaripriya, S.|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/284337|yShodhganga |
| 905 | __ | |afromsg |
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