Fish smoking and drying: the effect of smoking and drying on the nutritional properties of fish
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| Format: | Texto biblioteca |
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London (UK) Elsevier
1988
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| Subjects: | SMOKED FISH, DRIED FISH, NUTRITIVE VALUE, QUALITY, CHEMICAL COMPOSITION, CARCINOGENS, POISSON FUME, POISSON SECHE, PESCADO AHUMADO, PESCADO SECO, VALEUR NUTRITIVE, QUALITE, COMPOSITION CHIMIQUE, SUBSTANCE CANCERIGENE, VALOR NUTRITIVO, CALIDAD, COMPOSICION QUIMICA, CARCINOGENOS, |
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