The Utilization of Fish Protein and Oil from Anchovy (Angraulis japonicus

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dc.date2023-04-27T12:04:07Z
dc.date2023-04-27T12:04:07Z
dc.date1998
dc.date2018-01-10T04:02:00.0000000Z
dc.date.accessioned2026-06-27T20:49:32Z
dc.formatapplication/pdf
dc.identifierhttp://www.fao.org/documents/card/en/c/cff632cf-b899-478f-b016-e152f54229e5
dc.identifierhttps://fao-prod.atmire.com/handle/20.500.14283/BM150E
dc.identifierhttp://www.fao.org/3/a-bm150e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/205526
dc.languageEnglish
dc.rightsFAO
dc.titleThe Utilization of Fish Protein and Oil from Anchovy (Angraulis japonicus
dc.titleThe Utilization of Fish Protein and Oil from Anchovy (Angraulis japonicus
dc.typeDocument

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