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Influence of Processing Temperature on the Distribution of Tissue and Water-Soluble Proteins in Blue Crabs (Callinectes Sapidus)

✍ Scribed by O. G. DOWDIE; S. L. BIEDE

Book ID
108806298
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
353 KB
Volume
48
Category
Article
ISSN
0022-1147

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