Carregant...
Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Autor principal: | |
|---|---|
| Format: | Printed Book |
| Idioma: | English |
| Publicat: |
Cochin
Central Institute of fisheries technology
1984
|
| Matèries: |
UL
| Signatura: |
639.4 CH TI |
|---|---|
| Còpia | Comprovació en temps real no disponible |