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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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[Design of a HACCP plan for the industrial process of frozen sardines]

Patricia Rosas1, Genara Reyes

  • 1Departamento de Tecnología de Alimentos, Escuela de Ciencias Aplicadas del Mar, Universidad de Oriente, Boca del Río, Estado Nueva Esparta, Venezuela.

Archivos Latinoamericanos De Nutricion
|November 6, 2009
PubMed

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