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Acemap > Paper > IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)

IMMEDIATE EFFECT OF DIFFERENT PASTEURIZATION TEMPERATURES (50°C and 70°C) ON THE QUALITY PARAMETERS OF SHRIMP (Parapenaeus longirostris)

2021 
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