Á lódáil...
Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Príomhúdar: | |
|---|---|
| Formáid: | Printed Book |
| Teanga: | English |
| Foilsithe: |
Cochin
Central Institute of fisheries technology
1984
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| Ábhair: |
| Cur Síos ar an Mír: | |
|---|---|
| Cur Síos Fisiciúil: | 238p. |