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[Chemical changes of frozen fillets of Limand and Canadian sole preserved for a long time at a temperature of -18 degrees C].
[Chemical changes of frozen fillets of Limand and Canadian sole preserved for a long time at a temperature of -18 degrees C].
1970
Perna A
Perricone F
Keywords:
Fishery
Surgery
Geology
Physical geography
Food science
Chemistry
Correction
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