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Influence of Processing on the Volatile Compounds Characterizing the Flavor of Pickled Fish

✍ Scribed by DAVID B. JOSEPHSON; ROBERT C. LINDSAY; DAVID A. STUIBER

Book ID: 108812070
Publisher: Institute of Food Technologists
Year: 1987
Tongue: English
Weight: 724 KB
Volume: 52
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1987.tb13963.x

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