Ritgerðir Properties and applications of fish proteins in value added convenience foods Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Gholam Reza Shaviklo Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2010 Tengill á ritgerð ← Genetic engineering of Rhodothermus marinus → Enhancing quality management of fresh fish supply chain through improved logistics and ensured traceability
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