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Influence of spoilage and processing temperature on the quality of marine fish protein sources for salmonids

✍ Scribed by S. CLANCY; R. BEAMES; D. HIGGS; B. DOSANJH; N. HAARD; B. TOY

Book ID: 108635073
Publisher: John Wiley and Sons
Year: 1995
Tongue: English
Weight: 693 KB
Volume: 1
Category: Article
ISSN: 1353-5773
DOI: 10.1111/j.1365-2095.1995.tb00041.x

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