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Application of modern analytical techniques to ensure seafood safety and authenticity/
Publication:
Rome, Italy: FAO, 2005
. vi, 73 p.:
Date:2005
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Education & Humanities
[SH 19 F65 No. 455]
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2. |
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Preservation of fish and meat/
Publication:
Wageningen, Netherland: CTA, 1994
. 64, 2 p.:
Date:1994
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[S 494 .5 A45 No. 12]
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3. |
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Guidelines for chilled fish storage experiments /
Publication:
Rome : FAO, 1918
. vii,22p. ;
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[SH19 F65 no.210]
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4. |
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Stable tropical fish products :
Publication:
Ottawa : International Development Reserach Centre, 1975
. 27 p. :
, "Sponsored by the International Development Research Centre in cooperation with the Department of Fisheries,Minstry of Agriculture and Cooperatives,Thailand".
Date:1975
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Turkeyen Campus
Science & Technology
[SH307 S7 C35]
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5. |
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Stable tropical fish products :
Publication:
Ottawa : International Development Reserach Centre, 1975
. 27 p. :
, "Sponsored by the International Development Research Centre in cooperation with the Department of Fisheries,Minstry of Agriculture and Cooperatives,Thailand".
Date:1975
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6. |
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Industrial fishery technology :
Publication:
Maurice E. Stansby . - Huntington, N.Y. : R.E. Krieger, 1976
. x, 415 p. :
, reprint of 1963 edition, with corrections and new material
Date:1976
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7. |
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An introduction to fish handling and processing /
Publication:
London : Tropical Products Institute, 1981
. vi,86 p. :
Date:1981
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8. |
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Economic aspects of small scale fish freezing /
Publication:
London : Tropical Products Institute, 1980
. iv,47 p. -
Date:1980
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[TX612 F5 E26]
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9. |
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Economic aspects of small scale fish freezing /
Publication:
London : Tropical Products Institute, 1980
. iv,47 p. -
Date:1980
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10. |
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Fish handling,preservation and processing in the tropics /
Publication:
London : Tropical Products Institute, 1982
. 2 vols. :
Date:1982
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[TX612 F5 F58]
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11. |
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Fish and Krill protein :
Publication:
London : Applied Science Publishers, 1981
. xiv, 260 p. :
Date:1981
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[TX612 F5 S88]
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12. |
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The production of dried fish /
Publication:
Rome : FAO, 1976
. v,52 p. :
Date:1976
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[TX612 F5 W3]
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