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WBUAFS

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Food additives
 
Hazard Analysis Critical Control Point
 
FISH MEAL
 
ISO 9000:2000
 
Auxiliary marine machinery systems
 
Sous vide technology
 
Chemical treatment prior to freezing: antioxidants, cryoprotectants and other additives, theories of cryopreservation & glazing
 
Fatty acid composition of fish liver and body oils
 
Cell culture
 
Infusoria culture
 
Nutritional requirements of exotic carps in different life stages
 
Coral reefs
 
Nitrogen cycle in aquatic ecosystem...................................