Volume 220; Issue 3-4

3

Preparation and the shelf-life assessment of ready-to-eat fish soup

Year:
2005
Language:
english
File:
PDF, 127 KB
english, 2005
15

Low-energy and high-fibre liver paté processed using potato pulp

Year:
2005
Language:
english
File:
PDF, 138 KB
english, 2005