Fish as food - Borgstrom, Georg 1912- (New York : Academic Press, 1961)
Contenido: --volume. I. Production, biochemistry, and microbiology.--volume. II. Nutrition, sanitation, and utilization.--volume. III. Processing, part. 1--volume. IV. Processing, part. 2
Keywords: PRODUCTOS PESQUEROS; PESCADO COMO ALIMENTO