Chapter 6 - Caviar: processing, composition, safety, and sensory attributes
| Autor: | Ghelichi, Sakhi, Hajfathalian, Mona, Bekhit, Alaa El-Din A. |
|---|---|
| Zdroj: | In Fish Roe 2022:183-209 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Ghelichi, Sakhi, Hajfathalian, Mona, Bekhit, Alaa El-Din A. |
|---|---|
| Zdroj: | In Fish Roe 2022:183-209 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|