The Microbiology of Low-Salt Fermented Fish Products

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dc.date2023-04-27T12:04:07Z
dc.date2023-04-27T12:04:07Z
dc.date1998
dc.date2018-01-10T04:01:25.0000000Z
dc.date.accessioned2026-06-27T23:06:39Z
dc.formatapplication/pdf
dc.identifierhttp://www.fao.org/documents/card/en/c/d5e7ed19-9401-4f67-b770-614d8de58316
dc.identifierhttps://fao-prod.atmire.com/handle/20.500.14283/BM140E
dc.identifierhttp://www.fao.org/3/a-bm140e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/272117
dc.languageEnglish
dc.rightsFAO
dc.titleThe Microbiology of Low-Salt Fermented Fish Products
dc.titleThe Microbiology of Low-Salt Fermented Fish Products
dc.typeDocument

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