| 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 |
