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The effect of oxygen pressure and the addition of KBrO3 and H2O2 on the oxidation of sulphydryl groups to disulphide bonds in raw and heated fish

โœ Scribed by Johannes Opstvedt; Ruth Miller; Herman Groninger


Book ID
108825852
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
72 KB
Volume
40
Category
Article
ISSN
0950-5423

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