Changes in in-vitro and in-vivo digestibility of mackerel upon curing and drying Changes in in-vitro and in-vivo digestibility of mackerel upon curing and drying

by Raghunath, M.R., FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 7-9 Mar 1994 Sess. 9 Cochin (India), Ammu, K., Shankar, T.V., Devadasan, K. (Central Inst. of Fisheries Technology, Cochin (India). Biochemistry and Nutrition Div.)
Published 1995