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APPLICATION OF THE THIOBARBITURIC ACID TEST AS A QUANTITATIVE MEASURE OF DETERIORATION IN COOKED OYSTERS

✍ Scribed by MARK G. SCHWARTZ; BETTY M. WATTS

Book ID: 108795261
Publisher: Institute of Food Technologists
Year: 1957
Tongue: English
Weight: 368 KB
Volume: 22
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1957.tb16985.x

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