"Fish food forms" trang 1 - tải miễn phí từ tailieuXANH
Standard for fish sauce CODEX STAN 302-2011

Standard for fish sauce CODEX STAN 302-2011
4    209    6
Ebook South Carolina Science: Activity lab book fish

Ebook South Carolina Science: Activity lab book fish
204    50    0
Development of fish descaling machine

Development of fish descaling machine
7    73    0
Transcriptome sequencing and metabolome analysis of food habits domestication from live prey fish to artificial diets in mandarin fish (Siniperca chuatsi)

Transcriptome sequencing and metabolome analysis of food habits domestication from live prey fish to artificial diets in mandarin fish (Siniperca chuatsi)
12    57    1
Analysis of bacterial diversity in raw fish ceviche

Analysis of bacterial diversity in raw fish ceviche
5    136    1
Assessing consumer behaviour towards fish sauce products by using food choice questionnaire

Assessing consumer behaviour towards fish sauce products by using food choice questionnaire
10    141    17
Food and feeding biology of brackish water fish Epinephelus diacanthus along the south Konkan Coast of Maharashtra, India

Food and feeding biology of brackish water fish Epinephelus diacanthus along the south Konkan Coast of Maharashtra, India
5    57    0
Ebook Food preparation for the professional (Third edition): Part 2

Ebook Food preparation for the professional (Third edition): Part 2
303    14    2
Chain of custody of fish marketed in Cochin city: safety and quality issues

Chain of custody of fish marketed in Cochin city: safety and quality issues
14    85    0
Near infrared spectroscopy measurement and kinetic modeling for physiochemical properties of tabtim fish (hybrid tilapia oreochromis sp.) fillets during chilling storage

Near infrared spectroscopy measurement and kinetic modeling for physiochemical properties of tabtim fish (hybrid tilapia oreochromis sp.) fillets during chilling storage
7    256    1
Local wisdom of making community fish house in enhancing food security under the way of fishery in Tha Sao-Ban Mai area, Sathing Mo sub-district, Singhanakhon district, Songkhla province

Local wisdom of making community fish house in enhancing food security under the way of fishery in Tha Sao-Ban Mai area, Sathing Mo sub-district, Singhanakhon district, Songkhla province
9    144    2
Ebook Food allergy molecular and clinical practice: Part 1

Ebook Food allergy molecular and clinical practice: Part 1
192    55    0
Evaluation of bacteriological quality of dried cray fish (Astacus leptodactylus) sold at ogbete main market in Enugu Metropolis, Nigeria

Evaluation of bacteriological quality of dried cray fish (Astacus leptodactylus) sold at ogbete main market in Enugu Metropolis, Nigeria
6    52    1
Calcium bioavailability of fish bone byproduct – fortified bread product

Calcium bioavailability of fish bone byproduct – fortified bread product
11    207    2
Coral reef fishes in the coastal waters of Ninh Thuan province

Coral reef fishes in the coastal waters of Ninh Thuan province
15    217    1
Risk-based scoring and genetic identification for anisakids in frozen fish products from Atlantic FAO areas

Risk-based scoring and genetic identification for anisakids in frozen fish products from Atlantic FAO areas
12    21    1
Research on using microalgae Haematococcus Pluvialis powder extracted astaxanthin as supplement food for Japanese Koi fish

Research on using microalgae Haematococcus Pluvialis powder extracted astaxanthin as supplement food for Japanese Koi fish
12    173    1
Ebook Vietnam tourism occupational standards – Food preparation: Part 1

Ebook Vietnam tourism occupational standards – Food preparation: Part 1
120    62    3
The possibility of using crustacean waste products (CWP) on rainbow trout (Oncorhynchus mykiss) feeding

The possibility of using crustacean waste products (CWP) on rainbow trout (Oncorhynchus mykiss) feeding
10    47    0
Ebook Vietnam tourism occupational standards: Food preparation - Part 1

Ebook Vietnam tourism occupational standards: Food preparation - Part 1
112    32    2
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