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1Detection of adulteration of cooked fish flesh by immunological methods Detection of adulteration of cooked fish flesh by immunological methodsby Peranginangin, R. (Research Inst. for Marine Fisheries, Jakarta (Indonesia)), FAO, Rome (Italy). Fishery Industries Div. eng, Asia-Pacific Fishery Commission. Working Party on Fish Technology and Marketing eng 4-7 Jun 1996 Sess. 10 Colombo (Sri Lanka), Winarno, F.G., Malole, M.B., Fardiaz, D., Fardiaz, S., James, D.G. (ed.)
Published 1997Texto bibliotecaFAO IT