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Fish Nutrition and Application

Author Name: Dr. K. Kumarakuru | Format: Paperback | Genre : Educational & Professional | Other Details

Elucidation of consumption pattern, health and nutritional benefits of fish with different cooking methods and antioxidant activity of fish protein isolate and production of anti-oxidative fish protein hydrolysate through processing such as enzymatic hydrolysis. Evaluation of antioxidant activity of fish protein isolate was proposed along with the enhancement of antioxidant activity. Available literature on the impact of cooking methods on nutritional properti

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Dr. K. Kumarakuru

Dr. K. Kumarakuru is an  energetic and young fellow, working as an Associate Professor of FSN, Nehru Arts and Science College, Coimbatore, Tamil Nadu. He is an expert in the field and an accomplished teacher, writer and an individual,  is well educated.

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