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Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Autor principal: | |
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| Formato: | Printed Book |
| Lenguaje: | English |
| Publicado: |
Cochin
Central Institute of fisheries technology
1984
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| Materias: |
UL
| Número de Clasificación: |
639.4 CH TI |
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| Copia | Estatus de actividad no disponible |