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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Official URL: http://aquacomm.fcla.edu/6617
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 08:16
Last Modified: 14 Nov 2012 17:51
Related URLs:
URI: http://aquaticcommons.org/id/eprint/6617

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