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Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions

✍ Scribed by John D. Fagan; T. Ronan Gormley; Mary Uı́ Mhuircheartaigh


Book ID
117171910
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
163 KB
Volume
36
Category
Article
ISSN
1096-1127

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