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1by Safari, Reza, Oveysipour, M., Ghoroghi, A., Yaghobzade, Z., Mollaei, H., Bankesaz, Z., Alavi, E., Pourgholam, M.A., Gildberg, A., Rasco, B., Motallebi, A.A., Motamedzadegan, A., Nasrollahzadeh Saravi, H.
Published 2016monograph bibliotecaUNESCO -
2by Safari, Reza, Oveysipour, M., Ghoroghi, A., Yaghobzade, Z., Mollaei, H., Bankesaz, Z., Alavi, E., Pourgholam, M.A., Gildberg, A., Rasco, B., Motallebi, A.A., Motamedzadegan, A., Nasrollahzadeh Saravi, H.
Published 2016Report bibliotecaUNESCO -
3Fermented fish products in Thailand; possible development of low salt products with extended shelf life Fermented fish products in Thailand; possible development of low salt products with extended shelf lifeby Gildberg, A. (Norwegian Inst. of Fisheries and Aquaculture, Tromsoe (Norway)), FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 24-27 Sep 1991 Sess. 8 Yogjakarta (Indonesia)
Published 1992Texto bibliotecaFAO IT -
4Improvements and developments of fermented fish products Improvements and developments of fermented fish productsby Gildberg, A. (Norwegian Inst. of Fisheries and Aquaculture, Tromsoe (Norway)), FAO, Rome (Italy). Fishery Industries Div. eng, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 7-9 Mar 1994 Sess. 9 Cochin (India), Stroem, T.
Published 1995Texto bibliotecaFAO IT