Fish-processing in the indo-Pacific area - Section 3, fermenting.
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| Format: | Texto biblioteca |
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1967
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| Subjects: | FI IPFC, FISHERY PRODUCTS, PROCESSING, FISH PRODUCTS, FERMENTATION, EQUIPMENT, CHEMICOPHYSICAL PROPERTIES, FERMENTED FOODS, FISHES, FISH PASTES, FISH, SAUCES, PRODUIT DE LA PECHE, TRAITEMENT, PRODUIT A BASE DE POISSON, PRODUCTOS PESQUEROS, PROCESAMIENTO, PRODUCTOS DERIVADOS DEL PESCADO, FERMENTACION, MATERIEL, PROPRIETE PHYSICOCHIMIQUE, ALIMENT FERMENTE, POISSON (ANIMAL), PATE DE POISSON, POISSON (ALIMENT), SAUCE, EQUIPO, PROPIEDADES FISICOQUIMICAS, ALIMENTOS FERMENTADOS, PECES, PASTAS DE PESCADO, PESCADO, SALSAS, |
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