mallotus villosus) during storage. journal of food science and technology, , - . . cyprian, o., nguyen van minh, sveinsdottir, k., tomasson, t., thorkelsson, g., & arason, s. ( ). influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (sardinella
thành công trình độ thạc sĩ, tiến sĩ, tóm tắt đề tài nghiên cứu, thời gian thực hiện jonsson, a., tomasson, t., thorkelsson, g., & arason, s. ( ). influence of smoking and packaging methods on lipid stability and microbial quality of capelin (mallotus villosus) and sardine (sardinella...
http://ntu.edu.vn/Portals/0/CongkhaiTT09/TT%2036/NH%202019-2020/Ke%20khai%20So%20luoc%20ly%20lich%20Giang%20vien%20-V4_opt.pdf
脂及其分离品,但未进一步加工的 animal fats & oils & fractions, hydrogenated, etc,not further prepared 化学改性的动、植物油、脂及其制品 ;其他税号未列名的非食用油、脂或 制品 animal or vegetable fats & oils and fractions thereof... chemically modified, nes,incl inedible preps of fats & oils 制作或保藏的沙丁鱼、黍鲱鱼,整条或切块,但未绞碎 prepared or preserved sardines, sardinella
脂及其分离品,但未进一步加工的 animal fats & oils & fractions, hydrogenated, etc,not further prepared 化学改性的动、植物油、脂及其制品 ;其他税号未列名的非食用油、脂或 制品 animal or vegetable fats & oils and fractions thereof... chemically modified, nes,incl inedible preps of fats & oils 制作或保藏的沙丁鱼、黍鲱鱼,整条或切块,但未绞碎 prepared or preserved sardines, sardinella...
http://fncci.org/old/downloads/duty_free_products_china.pdf