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Seafoods: Chemistry, processing technology and quality
Shahidi, F.; Botta, R.J. (Ed.) (1994). Seafoods: Chemistry, processing technology and quality. first. Blackie Academic & Professional: Glasgow. ISBN 0751402184. viii, 342 pp.

Available in Authors 
    ILVO: Lokaal 021 [271021]

Authors  Top 
  • Shahidi, F., editor
  • Botta, R.J., editor

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