Enter the following information to request a copy for the following item: Shelf-life of ribbonfish (trichirus haumela) cured in salt with red halophilic bacteria (salinicoccus roseus) and chemical preservatives

Requesting the following file: Shelf-life ribbonfish (trichiurus haumela ) cured in salt with red halophlic bacteria ( salinicoccus roseus) and chemical preservatives.pdf