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Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
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| フォーマット: | Printed Book |
| 言語: | English |
| 出版事項: |
Cochin
Central Institute of fisheries technology
1984
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| 記述事項: | |
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| 物理的記述: | 238p. |