ICAR Research Data Repository for Knowledge Management
A cheese-like product from fish
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2433/
JFST-08-64 |
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| Title |
A cheese-like product from fish
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| Creator |
Krishnaswamy, M. A.
Kadkol, S. B. Venkat Rao, S. Revankar, G. D. Sureshchandra, K. C. |
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| Subject |
28 Meat, Fish & Poultry
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| Description |
Preparation, chemical composition, bacteriological quality, organoleptic properties and nutritive value of a cheese-like product from a blend of fish and milk are described. The PER (3.3) and NPU (84.4) of the product were not significantly different from the PER (3.3) and NPU (82.8) of skim-milk powder |
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| Date |
1964
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2433/1/JFST_1964_1-3.pdf
Krishnaswamy, M. A. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. and Sureshchandra, K. C. (1964) A cheese-like product from fish. Journal of Food Science and Technology , 1 (1). pp. 1-3. |
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