Development of a new type of minced fish product by using lactid acid bacterial fermentation - Elizondo A., Luis J. ([S.l] : L. J. Elizondo A., 1985)
Tesis (Master in Science) -- University of Rhode Island
Bibliografía : h. 80-87
Apéndices (h. 50-79)
Keywords: TECNOLOGIA DE ALIMENTOS; PRODUCTOS DEL MAR; PECES; NUTRICION ANIMAL; INVESTIGACION; ACIDOS CARBOXILICOS