Doe, PE, “Fish Drying and Smoking - basic principles of production, functionality and quality”, 9th World Congress of Food Science and Technology, Hungary, Budapest, pp. 81. (1995) [Conference Extract] |
Data Type | Value |
Type of Research | Experimental Development |
Research Division | Agricultural, Veterinary and Food Sciences |
Research Group | Fisheries sciences |
Research Field | Fisheries sciences not elsewhere classified |
Research Objective Division | Manufacturing |
Research Objective Group | Processed food products and beverages (excl. dairy products) |
Research Objective Field | Non-dairy milk |
Visit Item on eCite | http://ecite.utas.edu.au/4099 |