Studies on boiled fish in Thailand.
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
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| Published: |
1967
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| Subjects: | FI IPFC, FISH, BOILING, QUALITY, STANDARDS, EXPERIMENTATION, MOISTURE CONTENT, BACTERIA, FATTY ACIDS, POISSON (ALIMENT), CUISSON A L'EAU, QUALITE, NORME, PESCADO, EBULLICION, CALIDAD, NORMAS, TENEUR EN EAU, ACIDE GRAS, EXPERIMENTACION, CONTENIDO DE HUMEDAD, ACIDOS GRASOS, |
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