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  1. 1

    The microbiology of the Philippine fish sauce (patis) manufacture od Pelea, Ninfa Rodriguez

    Książka

    The microbiology of the Philippine fish sauce (patis) manufacture
  2. 2

    The microbiology of the Philippine fish sauce (patis) manufacture od Pelea, Ninfa Rodriguez

    Książka

    The microbiology of the Philippine fish sauce (patis) manufacture
  3. 3

    Evaluation of fish silage prepared with molasses and Sargassum spp od Huit, Nenita Buban 1939-

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    Evaluation of fish silage prepared with molasses and Sargassum spp
  4. 4

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp od Hermes, Jasmin M. Espejo

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    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp
  5. 5

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants od Mabesa, R.C, Atutubo, E.O, Bandian, V.T

    Dokumenty pełnotekstowe
    Analytics

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants

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