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Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

✍ Scribed by Mol, Suhendan; Turan, Sabahat

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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✍ V. K. BABAYAN; D. KOOTTUNGAL; G. A. HALABY 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 288 KB