Advances in Molecular Gastronomy
(2024) Advances in Molecular Gastronomy: pp. -.
Chapter 7
Development of added-value culinary ingredients from fish waste: Fish bones and fish scales
This Book

267pp. Published July 2024

Scientific Research Publishing

Category:Biomedical & Life Sciences

ISBN: 978-1-64997-993-3

(Hardcover) USD 69.00

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