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Effect of fat content on protein fractions and textural properties of minced cod flesh in the course of frozen storage

✍ Scribed by L. Stodolnik; M. Knasiak

Publisher: Elsevier Science
Year: 1984
Tongue: English
Weight: 688 KB
Volume: 7
Category: Article
ISSN: 0140-7007
DOI: 10.1016/0140-7007(84)90118-x

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