PPT-FISH COOKERY PROF. VIJENDER NOONWAL

DEPT OF HMCT INTRODUCTION Fish are aquatic vertebrates with fins for swimming and gills for breathing Fish is a high protein food supplying on an average a little more than 5 gm of protein edible

shell fish fat flesh fish shell flesh fat white good shrimps fresh quality cephalopods fishes prawns crustaceans select smell

Presentation Embed Code

<iframe width="560" height="315" src="https://www.docslides.com/embed/1031780" frameborder="0" allowfullscreen></iframe>

Download Presentation

Download Presentation The PPT/PDF document "FISH COOKERY PROF. VIJENDER NOONWAL" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.