Đang hiển thị 1 - 5 kết quả của 5 cho tìm kiếm '', thời gian truy vấn: 0.01s Tinh chỉnh kết quả
  1. 1

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

    Sách

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

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

    Sách

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

    Evaluation of fish silage prepared with molasses and Sargassum spp Bằng 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 Bằng 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 Bằng Mabesa, R.C, Atutubo, E.O, Bandian, V.T

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

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