Pengarang: K. Rathnakumar

This book provides comprehensive details on established fish processing techniques, new processes, quality and allied issues. Various biochemical characteristics of fish and shell fish protein, lipid …

This book on Fundamentals of Biochemistrycontains three parts. Part1 has 10 chapters each describing the structure and functions of different biochemical components. Part II includes 4 chapters that …

This is a maiden attempt to motivate the professional Fisheries student’s community to pursue higher studies in the Central/ Deemed Universities/ Research institutes and State Veterinary and Fisherie …