Bibliographic Details
Main Authors: |
HARDY R,
HOBBS G,
MACKIE IM |
Format: | Texto
biblioteca
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Language: | |
Published: |
1971
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Subjects: | FERMENTED FOODS,
FISH PRODUCTS,
TRADITIONAL TECHNOLOGY,
FISHES,
FOODS,
PRESERVATION,
SALTS,
PROTEINS,
MICROORGANISMS,
FISHERY PRODUCTS,
PROCESSING,
FUNGI,
YEASTS,
ENZYMES,
NUTRITIVE VALUE,
PROCESSED FOODS,
AMINO ACIDS,
FOODBORNE DISEASES,
POISONING,
ALIMENT FERMENTE,
ALIMENTOS FERMENTADOS,
PRODUIT A BASE DE POISSON,
TECHNOLOGIE TRADITIONNELLE,
POISSON (ANIMAL),
PRODUIT ALIMENTAIRE,
SEL,
PROTEINE,
MICROORGANISME,
PRODUIT DE LA PECHE,
TRAITEMENT,
CHAMPIGNON,
LEVURE,
ENZYME,
VALEUR NUTRITIVE,
ALIMENT TRANSFORME,
ACIDE AMINE,
MALADIE TRANSMISSIBLE PAR ALIMENT,
INTOXICATION,
PRODUCTOS DERIVADOS DEL PESCADO,
TECNOLOGIA TRADICIONAL,
PECES,
ALIMENTOS,
PRESERVACION,
SALES,
PROTEINAS,
MICROORGANISMOS,
PRODUCTOS PESQUEROS,
PROCESAMIENTO,
HONGOS,
LEVADURA,
ENZIMAS,
VALOR NUTRITIVO,
ALIMENTOS PROCESADOS,
AMINOACIDOS,
ENFERMEDADES TRANSM POR ALIMENTOS,
ENVENENAMIENTO, |
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