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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

Naresh Kumar MehtaDepartment of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, India;Department of Fish Processing Technology and Engineering, College of Fisheries, Agartala, India
&
Binaya Bhusan NayakDepartment of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, IndiaCorrespondence[email protected]
Pages S707-S721 | Received 06 Nov 2016, Accepted 16 Mar 2017, Published online: 10 Jul 2017

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