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Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Hovedforfatter: | |
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| Format: | Printed Book |
| Sprog: | English |
| Udgivet: |
Cochin
Central Institute of fisheries technology
1984
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| Fag: |
| Emne beskrivelse: | |
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| Fysisk beskrivelse: | 238p. |