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Krill, eine neue Delikatesse für die Küche?

Christians, O. and Leinemann, M. (1976) Krill, eine neue Delikatesse für die Küche? Informationen für die Fischwirtschaft, 23(4-5), pp. 139-143.

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    Item Type: Article
    Title: Krill, eine neue Delikatesse für die Küche?
    Personal Creator/Author:
    CreatorsEmail
    Christians, O.
    Leinemann, M.
    Refereed: No
    Journal or Publication Title: Informationen für die Fischwirtschaft
    Volume: 23
    Number: 4-5
    Page Range: pp. 139-143
    Date: 1976
    ISSN: 0020-0344
    Contact Email Address: horst.karl@mri.bund.de
    Issuing Agency: Bundesforschungsanstalt für Fischerei
    Additional Information: Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in 2010
    Uncontrolled Keywords: Krill;new product;cooked krillfarce;krill products;krill recipes;quality assessment
    Subjects: Fisheries
    Item ID: 6617
    Depositing User: Horst Bahl
    Date Deposited: 13 Sep 2011 10:16
    Last Modified: 14 Nov 2012 18:51
    URI: http://aquaticcommons.org/id/eprint/6617

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