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The characteristics of fish muscle proteins
Hamoir, G. (1953). The characteristics of fish muscle proteins, in: The Proceedings of the symposium on cured and frosen fish technology. pp. 1-15
In: (1953). The Proceedings of the symposium on cured and frosen fish technology. Swedish Institute for Food Preservation Research: Göteborg, more

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    VLIZ: Open Repository 259551 [ OMA ]

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  • Hamoir, G.

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