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Development of a new type of minced fish product by using lactid acid bacterial fermentation /
Bibliographic Details
Main Author:
Elizondo A., Luis J.
Format:
Thesis
Book
Language:
Spanish
Published:
[S.l] :
L. J. Elizondo A. ,
1985.
Subjects:
TECNOLOGIA DE ALIMENTOS
PRODUCTOS DEL MAR
PECES
NUTRICION ANIMAL
INVESTIGACION
ACIDOS CARBOXILICOS
Holdings
Description
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