Ritrýndar greinar Flavorants from Seafood Byproducts. Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables Höfundur færslu Eftir admin Dagsetning færslu 10/06/2007 Höfundar: Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson and Jon Magnus Einarsson Útgáfa: John Wiley & Sons Útgáfuár: 2007 Samantekt: Hlekkur að bók ← The “Fish & Chips” project: Microarrays as a standard tool for identification of marine organisms in biodiversity and ecosystem research → Síauknar kröfur gerðar um sjálfbærni
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