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PROCESSING EFFECT ON PROXIMATE COMPOSITION AND MINERAL CONTENT OF MEATS OF BLUE MUSSELS (Mytilus edulis)

✍ Scribed by EOH DAN M. SLABYJ; PAUL N. CARPENTER

Book ID: 108802950
Publisher: Institute of Food Technologists
Year: 1977
Tongue: English
Weight: 384 KB
Volume: 42
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1977.tb14448.x

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