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Guidelines for handling and processing smoked, cured and dehydrated fish

Citation

Gopakumar, K and Iyer, TSG and Doe, PE, Guidelines for handling and processing smoked, cured and dehydrated fish, 9th World Congress of Food Science and Technology, Budapest, Hungary, pp. 83. (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:4442
Year Published:1995
Deposited By:Engineering
Deposited On:1995-08-01
Last Modified:1996-02-01
Downloads:0

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