QUALITY CHANGES OF NIGERIAN TRADITIONALLY PROCESSED FRESH-WATER FISH SPECIES .2. CHEMICAL-COMPOSITION

被引：0

作者：

AFOLABI, OA ^{[1
]}

SALAU, AMA ^{[1
]}

OKE, OL ^{[1
]}

机构：

[1] UNIV IFE,DEPT ZOOL,ILE IFE,NIGERIA

来源：

JOURNAL OF FOOD TECHNOLOGY | 1984年 / 19卷 / 03期

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D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：341 / 348

页数：8

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