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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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| Materyal Türü: | Printed Book |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Cochin
Central Institute of fisheries technology
1984
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| Konular: |
| Diğer Bilgileri: | |
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| Fiziksel Özellikler: | 238p. |