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Effect of Hypoxanthine on the Flavor of Fresh and Stored Low-Dose-Irradiated Petrale Sole Fillets

✍ Scribed by JOHN SPINELLI

Book ID: 108797250
Publisher: Institute of Food Technologists
Year: 1965
Tongue: English
Weight: 369 KB
Volume: 30
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1965.tb01887.x

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