✦ LIBER ✦

COMPOSITION AND NUTRITIVE VALUE OF FRESH, COOKED, AND PROCESSED SWORDFISH

✍ Scribed by ANTONIO LOPEZ-MATAS; CARL R. FELLERS

Book ID: 108790705
Publisher: Institute of Food Technologists
Year: 1948
Tongue: English
Weight: 557 KB
Volume: 13
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1948.tb16636.x

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