Učitavanje...
Effects of thermal modifications on the rheological characterstics and protein quality of three species of fish of varying collagen content
| Glavni autor: | |
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| Format: | Ph.D Thesis |
| Jezik: | English |
| Izdano: |
Kochi
School of Industrial fisheries - CUSAT
2005
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| Teme: |
UL
| Signatura: |
597.2/5:665.7.035.6 MAY |
|---|---|
| Primjerak | Prikaz statusa u stvarnom vremenu nije dostupan |