Carregant...
Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Autor principal: | |
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| Format: | Printed Book |
| Idioma: | English |
| Publicat: |
Cochin
Central Institute of fisheries technology
1984
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| Descripció de l’ítem: | |
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| Descripció física: | 238p. |