Tecnología de las proteinas de pescado y krill. /
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: |
Spanish English |
| Published: |
Zaragoza :
Acribia,
1987.
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| Subjects: | |
| Notas Contenido: |
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MARC
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| 100 | 1 | |a Suzuki, Taneko | |
| 245 | 1 | 0 | |a Tecnología de las proteinas de pescado y krill. / |c Taneko Suzuki ; traducido por Margarita Tejada Yábar, Javier Borderías Juárez. |
| 260 | |a Zaragoza : |b Acribia, |c 1987. | ||
| 300 | |a 230 páginas : |b ilustraciones, diagramas ; |c 24 cm. | ||
| 504 | |a Incluye referencias bibliográficas e índice | ||
| 505 | 0 | |a Características del músculo de pescado y de las proteinas del pescado --Kamaboko (gel de pescado) -- Pescado picado (surimi) congelado -- Concentrado proteico texturizado de músculo de pescado (marinbeef) -- Utilización de krill para el consumo humano | |
| 534 | |t Fish and Krill protein: Processing Tecnology | ||
| 650 | 1 | 7 | |a Pescado como alimento |2 Armarc |
| 650 | 1 | 7 | |a Pescado congelado |2 Armarc |
| 650 | 1 | 7 | |a Alimentos marinos (Cocina) |2 Armarc |
| 650 | 1 | 7 | |a Industria pesquera |2 Armarc |
| 653 | 1 | |a Krill | |
| 700 | 1 | |a Tejada Yábar, Margarita, |e traductor | |
| 700 | 1 | |a Borderías Juárez, Javier, |e tr | |
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