海鲜加工：通过快速冷冻、耐蒸煮包装和烹饪冷却增加价值（食品科学与技术）作者：Vazhiyil Venugopal
原名:Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) by Vazhiyil Venugopal 作品简介:随着全球鱼类...
原名:Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling (Food Science and Technology) by Vazhiyil Venugopal 作品简介:随着全球鱼类...