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Fish Drying and Smoking - basic principles of production, functionality and quality
Citation
Doe, PE, Fish Drying and Smoking - basic principles of production, functionality and quality, 9th World Congress of Food Science and Technology, Hungary, Budapest, pp. 81. (1995) [Conference Extract]
Item Details
| Item Type: | Conference Extract |
|---|---|
| Research Division: | Agricultural and Veterinary Sciences |
| Research Group: | Fisheries Sciences |
| Research Field: | Fisheries Sciences not elsewhere classified |
| Objective Division: | Manufacturing |
| Objective Group: | Processed Food Products and Beverages (excl. Dairy Products) |
| Objective Field: | Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified |
| UTAS Author: | Doe, PE (Dr Peter Doe) |
| ID Code: | 4099 |
| Year Published: | 1995 |
| Deposited By: | Engineering |
| Deposited On: | 1995-08-01 |
| Last Modified: | 1996-02-01 |
| Downloads: | 0 |
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