Name: Tecnología de las proteínas de pescado y krill
Price: 34.86 USD
Availability: OutOfStock
ISBN: 9788420005959

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Books Frontpage Tecnología de las proteínas de pescado y krill

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Features:

Pages: 240
Format: 1,6x16,6x23,80 cm
Edition: 01111987
Language: Castellano.
Binding: Tapa blanda o Bolsillo.
Weight: 0,40 kg.

Tecnología de las proteínas de pescado y krill
9788420005959
Author: Taneko Suzuki
Caracteristicas del musculo de pescado y de las proteinas de pescado. Kamaboko (gel de pescado). Pescado picado (surimi) congelado. Concentrado proteico texturizado de musculo de pescado (marinbeef). Utilizacion del krill para el consumo humano.