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  1. 1
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    Advances in seafood biochemistry: composition and quality by Flick, George J

    Published 1992
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  2. 2
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    The canning, freezing, curing and smoking of meat, fish and game by Eastman, Wilbur F

    Published 1975
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  3. 3
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    El gran libro de las conservas by Costenbader, Carol W

    Published 2001
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  4. 4
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    Procesamiento y consumo de la carne ovina: el valor agregado a la producción de corderos by Sepúlveda Becker, Néstor, Bravo Marchán, Silvana

    Published 2015
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