The influence of fermentation on the nutritive value of fish with special reference to fermented fish products of South-East Asia.
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| Format: | Texto biblioteca |
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1962
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| Subjects: | FISHERY PRODUCTS, FERMENTED FOODS, NUTRITIVE VALUE, FISHES, FERMENTATION, PRODUIT DE LA PECHE, ALIMENT FERMENTE, VALEUR NUTRITIVE, POISSON (ANIMAL), PRODUCTOS PESQUEROS, ALIMENTOS FERMENTADOS, VALOR NUTRITIVO, PECES, FERMENTACION, |
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