Pag tentative suggestion for fish protein concentrates for human consumption.
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| Format: | Texto biblioteca |
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| Published: |
1970
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| Subjects: | NU FAO WHO UNICEF PAG, FISH PROTEIN CONCENTRATE, DESIGN, FOOD TECHNOLOGY, SOLVENTS, CHEMICOPHYSICAL PROPERTIES, MICROBIOLOGY, CONCENTRE PROTEIQUE DE POISSON, CONCENTRADO DE PROTEINAS DE PESCADO, CONCEPTION, TECHNOLOGIE ALIMENTAIRE, SOLVANT, PROPRIETE PHYSICOCHIMIQUE, MICROBIOLOGIE, DISENO, TECNOLOGIA DE LOS ALIMENTOS, SOLVENTES, PROPIEDADES FISICOQUIMICAS, MICROBIOLOGIA, |
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