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Comparison of the Sensory Quality and Oxidative Rancidity...

Comparison of the Sensory Quality and Oxidative Rancidity Status of Frozen-Cooked Mussels (Mytilus edulis L.)

RICHARD F. ABLETT, STEPHEN P. GOULD
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Volume:
51
Year:
1986
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1986.tb13937.x
File:
PDF, 464 KB
english, 1986
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