1. eGyanKosh
  2. IGNOU Self Learning Material (SLM)
  3. 10. School of Agriculture (SOA)
  4. Levels
  5. Diploma / Post Graduate Diploma Programmes
  6. Current
  7. Diploma in Fish Products Technology (DFPT)
  8. BPVI-042 Mince and Mince based Products

Practical Manual Collection home page

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 8 of 8
Issue DateTitleContributor(s)
2017-04-20Experiment-8 Procedural Protocols for Preparation of Analogue Products in a Modern Commerical Unit-
2017-04-20Experiment-7 Procedural Protocols of Preparation of Kamaboko from Surimi-
2017-04-20Experiment-6 Estimation of the Quality of Surimi-
2017-04-20Experiment-5 Procedural Protocols of the Production of Surimi-
2017-04-20Experiment-4 Determination of the Effect of Frozen Storage Temperature on the Storage Stability of Fish Mince-
2017-04-20Experiment-3 Preparation of Fish Cutlets using Fish Mince-
2017-04-20Experiment-2 Procedural Methodologies of the Commercial Preparation of Fish Mince using Machinery-
2017-04-20Experiment-1 Experimental Protocols in the Manual Preparation of Fish Mince-
Collection's Items (Sorted by Submit Date in Descending order): 1 to 8 of 8

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