DEVELOPMENT AND QUALITY ASSESSMENT OF A READY-TO-COOK  FISH PATTY USING AN UNDERUTILIZED INDIAN MAJOR CARP ROHU  (Lebeo rohita)

dc.contributor.author	Ranasinghe, S.M.M.I.
dc.contributor.author	Thilakarathna, H.R.M.G.C.
dc.contributor.author	Wathsala, R.H.G.R.
dc.contributor.author	Wijesekara, V.A.
dc.date.accessioned	2025-04-29T09:19:25Z
dc.date.available	2025-04-29T09:19:25Z
dc.date.issued	2024-11-20
dc.identifier.citation	16th Annual Research Symposium-2024	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/7326
dc.language.iso	en	en_US
dc.publisher	Faculty of Agriculture,University of Rajarata	en_US
dc.subject	Fishery products	en_US
dc.subject	Freshwater fish	en_US
dc.subject	Peroxide value	en_US
dc.subject	Physicochemical properties,	en_US
dc.subject	Sensory properties	en_US
dc.title	DEVELOPMENT AND QUALITY ASSESSMENT OF A READY-TO-COOK FISH PATTY USING AN UNDERUTILIZED INDIAN MAJOR CARP ROHU (Lebeo rohita)	en_US
dc.type	Article	en_US