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Determining the Degree of Freshness of Rainbow Trout (Salmo gairdneri) Cultured in Brackish Water

✍ Scribed by ZLATICA TESKEREDZIĆ; KLARA PFEIFER


Book ID
108812272
Publisher
Institute of Food Technologists
Year
1987
Tongue
English
Weight
231 KB
Volume
52
Category
Article
ISSN
0022-1147

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