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Title

La conservación del pescado

AuthorsLópez-Benito, Manuel
Issue DateAug-1960
CitationPuntal 77: 13-15 (1960)
AbstractLa congelación del pscado puede llevarse a cabo de dos maneras, lenta y rápida. Congelación lenta.- Por este método el pescado se somete a temperaturas de -2ºC. [...]
Description3 pages, 2 figures
URIhttp://hdl.handle.net/10261/217234
ISSN0213-6694
Appears in Collections:(IIP) Artículos
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