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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, Veterinary and Food 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:Non-dairy milk
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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