JFS S: Sensory and Nutritive Qualities of Food Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
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Format: | Text |
Language: | English |
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Online Access: | http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.613.8744 http://www.bsyse.wsu.edu/tang/previouswebsite/resources/pdfdocs/articles-published/tang134.pdf |
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