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  1. 1
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    Curso ahumado: informe experiencias prácticas

    Published 1992
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  2. 2
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    Freezing effects on food quality by Jeremiah, Lester E

    Published 1996
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  3. 3
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    Elementary food science by Nickerson, John T. R., Ronsivalli, Louis J

    Published 1976
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  4. 4
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    Physico chemical aspects of food processing by Beckett, S. T

    Published 1995
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  5. 5
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    Fish saving: a history of fish processing from ancient to modern times by Cutting, Charles L

    Published 1956
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  6. 6
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    Developments in handling and processing fish by Burgess, G. H. O

    Published 1965
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  7. 7
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    Manutention et préservation du poisson

    Published 1965
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  8. 8
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    The technology of fish utilization: contributions from research by Kreuzer, Rudolf

    Published 1965
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  9. 9
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    Fish inspection and quality control by Kreuzer, Rudolf

    Published 1971
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  10. 10
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    Marine products of commerce: their acquisition, handling, biological aspects and the science and technology of their preparation and preservation by Tressler, Donald K, Lemon, James McW

    Published 1951
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  11. 11
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    Microbiología de los alimentos conservados por el frío by Halbinger, Roberto E, Vidal, María Susana, Friedman, Rut

    Published 1992
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  12. 12
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    Advances in seafood biochemistry: composition and quality by Flick, George J

    Published 1992
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  13. 13
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    Enlatado, curado y otros métodos de preservación del pescado y elaboración de subproductos by López-Matas, Antonio

    Published 1954
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  14. 14
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    International directory of fish technology institutes

    Published 2000
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  15. 15
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    Seafood processing: adding value through quick freezing, retortable packaging, and cook-chilling by Venugopal, Vazhiyil

    Published 2006
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