Á lódáil...
Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Príomhúdar: | |
|---|---|
| Formáid: | Printed Book |
| Teanga: | English |
| Foilsithe: |
Cochin
Central Institute of fisheries technology
1984
|
| Ábhair: |
UL
| Gairmuimhir: |
639.4 CH TI |
|---|---|
| Cóip | Live Status Unavailable |