The means of distinguishing thawed, frozen fish from fresh, chilled fish.
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| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1965
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| Subjects: | FISH, FOODS, FROZEN FISH, FOOD TECHNOLOGY, USES, POISSON (ALIMENT), PRODUIT ALIMENTAIRE, POISSON CONGELE, TECHNOLOGIE ALIMENTAIRE, PESCADO, ALIMENTOS, PESCADO CONGELADO, TECNOLOGIA DE LOS ALIMENTOS, UTILISATION, USOS, |
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