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Bio-chemical changes associated with processing of shell fishes and flavour constituents of body meat and claw meat of crab
| Главный автор: | |
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| Формат: | Printed Book |
| Язык: | English |
| Опубликовано: |
Cochin
Central Institute of fisheries technology
1984
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| Предметы: |
UL
| Шифр: |
639.4 CH TI |
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| Копировать | Недоступно состояние Live" What does mean the status Live (working) |