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Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting

✍ Scribed by Maria D Guillén; Ainhoa Ruiz; Nerea Cabo

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
135 KB
Volume
84
Category
Article
ISSN
0022-5142

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