Fresh seafood: the commercial buyer's guide; buying, choosing, handling and using fresh fish and shellfish
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| Format: | Texto biblioteca |
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Huntington, NY (USA) Osprey Books
1984
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| Subjects: | FISH PROCESSING, FISH, SHELLFISH, PRESERVATION, QUALITY, PACKAGING, USA, MARKING, FISHES, GEOGRAPHICAL DISTRIBUTION, COOKING, TRAITEMENT DU POISSON, POISSON (ALIMENT), ELABORACION DEL PESCADO, PESCADO, COQUILLAGES ET CRUSTACES, QUALITE, CONDITIONNEMENT, ETATS UNIS, MARQUAGE DES ANIMAUX, POISSON (ANIMAL), DISTRIBUTION GEOGRAPHIQUE, CUISSON, MARISCOS, PRESERVACION, CALIDAD, EMPAQUETADO, EUA, MARCADO DEL GANADO, PECES, DISTRIBUCION GEOGRAFICA, COCCION, |
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