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=10.1.1.615.4678 http://www.microwaveheating.wsu.edu/publications/FKqualitysalmonmuscle031 jfds_246.pdf |
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