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The Proceedings of the symposium on cured and frosen fish technology
(1953). The Proceedings of the symposium on cured and frosen fish technology. Swedish Institute for Food Preservation Research: Göteborg.

Content
  • Hamoir, G. (1953). The characteristics of fish muscle proteins, in: The Proceedings of the symposium on cured and frosen fish technology. pp. 1-15, more

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