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MINIMIZATION OF FURTHER LIPID PEROXIDATION IN THE DISTILLATION 2-THIOBARBITURIC ACID TEST OF FISH AND MEAT

✍ Scribed by KI SOON RHEE

Book ID: 108803384
Publisher: Institute of Food Technologists
Year: 1978
Tongue: English
Weight: 396 KB
Volume: 43
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1978.tb07411.x

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