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Smooth, white spread from separated fish flesh forms a base for flavored dips, snack items [Texto fotocopiado] / M. Patashnik, G. Kudo, D. Miyauchi

Set Level: <Food Product Development>, 7 (6) 1973, p. 82-91 : il.Main Author: Patashnik,, M.Coauthor: Kudo,, G.;Miyauchi,, D.Language: Inglês.Publication: ISBN: US $0.40.Dewey: 0138 pClassification: E 46Provenance note: IPIMARBibliography: Contém bibliografia.Subject - Topical Name: Processamento de pescado | Proteínas

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Smooth, white spread from separated fish flesh forms a base for flavored dips, snack items [Texto fotocopiado] / M. Patashnik, G. Kudo, D. Miyauchi

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