✦ LIBER ✦
Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat
✍ Scribed by Chakrabarti Rupsankar
- Book ID
- 107689140
- Publisher
- Springer-Verlag
- Year
- 2010
- Tongue
- English
- Weight
- 196 KB
- Volume
- 47
- Category
- Article
- ISSN
- 0022-1155
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