✦ LIBER ✦

Production and quality of fish fingers from different fish species

✍ Scribed by Sükran Cakli; Latif Taskaya; Duygu Kisla; Ufuk Çelik; Can Altinel Ataman; Asli Cadun; Berna Kilinc; Ramin Haji Maleki

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Evaluating acceptability of fish minces

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QUALITY OF FISH SAUCE PRODUCTS FROM RECY

✍ T. TAKANO; K. SHOZEN; M. SATOMI; W. TAIRA; H. ABE; Y. FUNATSU 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 462 KB

Comparative nutritive value of fish prot

✍ Sikka, Krishan C.; Singh, Ranjeet; Gupta, Deba P.; Duggal, Surrinder K. 📂 Article 📅 1979 🏛 American Chemical Society 🌐 English ⚖ 509 KB

Changes in extractive components and mic

✍ Wakako TAIRA; Yasuhiro FUNATSU; Masataka SATOMI; Takashi TAKANO; Hiroki ABE 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 178 KB

Metal concentrations in various fish org

✍ Wei, YiHua; Zhang, JinYan; Zhang, DaWen; Tu, TianHua; Luo, LinGuang 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 701 KB

Species Identification and Safety of Fis

✍ T. Civera 📂 Article 📅 2003 🏛 Springer Netherlands 🌐 English ⚖ 96 KB