✦ LIBER ✦
Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide
✍ Scribed by KENSHIRO FUJIMOTO; YASUSHI ENDO; SOON-YEONG CHO; RITSUKO WATABE; YASUO SUZUKI; MASANORI KONNO; KAZUO SHOJI; KUNIO ARAI; SHOZABURO SAITO
- Book ID
- 108813914
- Publisher
- Institute of Food Technologists
- Year
- 1989
- Tongue
- English
- Weight
- 499 KB
- Volume
- 54
- Category
- Article
- ISSN
- 0022-1147
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