Nutritional and functional properties of squid and cuttlefish/
by Okuzumi, Masayo [ed.]; Fujii, Tateo [ed.].
Material type:
BookPublisher: Japan : National Cooperative Association of Squid Processors, 2000Description: xvi, 223p. : ill. ; 22cm.Subject(s): Squids -- Composition | Cuttlefish -- Composition | Diet -- Japan
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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Dhaka University Science Library General Stacks | Non Fiction | 641.394 NUT (Browse shelf) | Available | 383219 |
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| 641.392 BOF Fish as food : | 641.392 NES Seafood nutrition : | 641.392 NES Seafood nutrition : | 641.394 NUT Nutritional and functional properties of squid and cuttlefish/ | 641.4 BRF Food engineering operations/ | 641.4 DET The technology of food preservation / | 641.4 JOF Food processing operation : |
Includes bibliographical references and index.
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