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Investigating Influence of pH and Parts on Sensory Characteristics and Volatile Components in Boiled Squid Using Experimental Designs

โœ Scribed by K. Morita; K. Kubota; T. Aishima


Book ID
108823869
Publisher
Institute of Food Technologists
Year
2002
Tongue
English
Weight
196 KB
Volume
67
Category
Article
ISSN
0022-1147

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