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Studies on improved methods for processing salted-boiled fish and changes in nutrients and quality during thermal processing

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Identiferoai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:382810
Date January 1988
CreatorsSuparno
PublisherUniversity of Lincoln
Source SetsEthos UK
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation

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