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Effect of Processing on Proximate Composition and Mineral Content of Sea Cucumbers (Parastichopus spp.)

✍ Scribed by MARIA V. CHANG-LEE; ROBERT J. PRICE; LUCINA E. LAMPILA

Book ID: 108813994
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 448 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb04653.x

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