Učitavanje...
Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Glavni autor: | |
|---|---|
| Format: | Printed Book |
| Jezik: | English |
| Izdano: |
Cochin
Central Institute of fisheries technology
1984
|
| Teme: |
| Opis djela: | |
|---|---|
| Opis: | 238p. |