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Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage

✍ Scribed by Jeong-Ho Sohn; Toshiaki Ohshima

Book ID: 107665894
Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 406 KB
Volume: 76
Category: Article
ISSN: 0919-9268
DOI: 10.1007/s12562-010-0248-0

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