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A COMPARATIVE STUDY OF FREEZING QUALITIES OF SEAFOODS OBTAINED BY USING DIFFERENT FREEZING METHODS

✍ Scribed by TUR AURELL; BJÖRN DAGBJARTSSON; ERLA SALOMONSDOTTIR


Book ID
108801526
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
378 KB
Volume
41
Category
Article
ISSN
0022-1147

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