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CHANGES IN LIPID COMPOSITION OF COOKED MINCED CARP (Cyprinus carpio) DURING FROZEN STORAGE

✍ Scribed by J. MAI; J. E. KINSELLA

Book ID: 108803975
Publisher: Institute of Food Technologists
Year: 1979
Tongue: English
Weight: 631 KB
Volume: 44
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1979.tb09102.x

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