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Perescibilidad y manipuleo de pescado fresco de mayor importancia comercial en la zona de Valparaíso proveniente de la pesca artesanal
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Perescibilidad y manipuleo de pescado fresco de mayor importancia comercial en la zona de Valparaíso proveniente de la pesca artesanal
Autor(es):
Mendoza Castillo, Gustavo
Subject:
PESCADO FRESCO - MANIPULACION DE PESCADO - HIGIENE - DETERIORO DE ALIMENTOS - ALMACENAMIENTO - PROCESAMIENTO DE PRODUCTOS PESQUEROS - PRESERVACION DE PRODUCTOS PESQUEROS - CALIDAD
Description:
last modification
Ingeniero de Ejecución en Alimentos
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