Normal view MARC view ISBD view

Lipid protein interaction in fish meat during accelerated conditions and the effect of natural antioxidants

Lakshmisha I P

Lipid protein interaction in fish meat during accelerated conditions and the effect of natural antioxidants - Central Institute of Fisherie Education, Mumbai 2011 - 205pp

Dewey Class. No.: 574.192 LAK

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)