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Fish as food

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Bibliografiska uppgifter
Övriga upphovsmän:	Borgstrom, George (Utgivare, redaktör, sammanställare)
Materialtyp:	Printed Book
Språk:	English
Publicerad:	New York Academic Press
Ämnen:	Sea food

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Fish as food

Fish as food

Fish as food

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Marine polysaccarides: food applications
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Sea food: Effects of technology on nutrition
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Sea food of south east Asia
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Fish as food : v.1 production biochemistry and microbiology
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Fish as food : v.2 nutrition, sanitation and utilization
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Fish processing and preservation
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Freezing preservation of foods, Vol.3: Commercial food freezing operations fresh foods
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Post mortem changes in fish
av: Khuntia, BK
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, B K
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, B K
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, B K
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, B K
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, B K
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, B K
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, BK
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, B K
Publicerad: (2009)

Post mortem changes in fish
av: Khuntia, BK
Publicerad: (2009)

Seafood authenticity and traceability: a DNA- based perspective
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Handbook of seafood and seafood products analysis
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Improving seafood products for the consumer
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Seafood ships
av: Hardy, A C
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Katalekum kanivukal /
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Freezing preservation of foods, Vol.1: Principles of refrigeration, Equipment for food freezing, refrigerating and transporting frozen foods
av: Tressler, Donald, K, Ed
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Freezing preservation of foods, Vol.4: Freezing of precooked and prepared foods
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Fish fermentation: traditional to modern approaches
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Seafoods and fish oils in human health and disease
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Publicerad: (1987)

Sea food: effects of technology on nutrition
av: Pigott, George M
Publicerad: (1990)