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Changes in fatty acid composition of fresh and frozen sardine (Sardina pilchardus W.) during smoking

✍ Scribed by Alfonso Beltrán; Antonio Moral

Book ID: 103710140
Publisher: Elsevier Science
Year: 1991
Tongue: English
Weight: 552 KB
Volume: 42
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(91)90010-l

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