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Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| 1. Verfasser: | |
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| Format: | Printed Book |
| Sprache: | English |
| Veröffentlicht: |
Cochin
Central Institute of fisheries technology
1984
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| Schlagworte: |
UL
| Signatur: |
639.4 CH TI |
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| Exemplar | Live-Status nicht verfügbar |