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The chemistry of quality enhancement in low-value fish

Howell, NK (2004) The chemistry of quality enhancement in low-value fish QUALITY OF FRESH AND PROCESSED FOODS, 542. pp. 135-145.

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Item Type: Article
Authors :
NameEmailORCID
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 January 2004
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Medicine, Research & Experimental, Research & Experimental Medicine, MACKEREL SCOMBER-SCOMBRUS, ATLANTIC MACKEREL, LIPID OXIDATION, AMINO-ACIDS, VITAMIN-E, ANTIOXIDANTS, PROTEINS, CHROMATOGRAPHY, CHOLESTEROL, EXTRACTION
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 10:17
Last Modified : 17 May 2017 14:48
URI: http://epubs.surrey.ac.uk/id/eprint/827173

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