Seafood proteins
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Format: | Texto biblioteca |
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New York (USA) Chapman & Hall
1994
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Subjects: | SEAFOODS, FISH PROCESSING, PROTEINS, CHEMICAL COMPOSITION, CRUDE PROTEIN, DIGESTIBLE NITROGEN, PROTEIN CONTENT, PROTEIN QUALITY, STORED PRODUCTS, COLLAGEN, MUSCLES, FISH PRODUCTS, COMPOSITION CHIMIQUE, PROTEINE BRUTE, MATIERE AZOTEE DIGESTIBLE, TENEUR EN PROTEINES, QUALITE PROTEIQUE, DENREES ENTREPOSEES, COLLAGENE, MUSCLE, PRODUIT A BASE DE POISSON, PRODUIT ALIMENTAIRE ORIGINE MARINE, TRAITEMENT DU POISSON, PROTEINE, COMPOSICION QUIMICA, PROTEINA BRUTA, NITROGENO ASIMILABLE, CONTENIDO PROTEICO, CALIDAD PROTEICA, PRODUCTOS ALMACENADOS, COLAGENO, MUSCULOS, PRODUCTOS DERIVADOS DEL PESCADO, ALIMENTOS DE ORIGEN MARINO, ELABORACION DEL PESCADO, PROTEINAS, |
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