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portada Tecnologia de las Proteinas de Pescado y Krill
Type
Physical Book
Author
Publisher
Category
Ciencia y Matemáticas
Topic
tecnologia pesquera
Year
1987
Language
Spanish
Pages
240
Format
Paperback
ISBN
8420005959
ISBN13
9788420005959
Edition No.
1

Tecnologia de las Proteinas de Pescado y Krill

Taneko Suzuki (Author) · Acribia · Paperback

Tecnologia de las Proteinas de Pescado y Krill - Taneko Suzuki

Ciencia y matemáticas

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Origin: Colombia (Import costs included in the price)
It will be shipped from our warehouse between Wednesday, June 19 and Monday, July 01.
You will receive it anywhere in United States between 1 and 3 business days after shipment.

Synopsis "Tecnologia de las Proteinas de Pescado y Krill"

Características del músculo de pescado y de las proteínas de pescado. Kamaboko (gel de pescado). Pescado picado (surimi) congelado. Concentrado proteico texturizado de músculo de pescado (marinbeef). Utilización del krill para el consumo humano.

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The book is written in Español.

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The binding of this edition is Paperback.

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