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Seafood (Food Science and Technology)
Seafood - Food Science and Technology
Author: George M. Pigott, Barbara Tucker
Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut
ISBN-13: 9780824779221
ISBN-10: 0824779223
Publication Date: 5/16/1990
Pages: 384
Edition: 1
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Publisher: CRC Press
Book Type: Hardcover
Members Wishing: 0
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