Influence of processing variables on protein quality and frozen stability of two commercially important species of squid (loligo duvaucelii and doryteuthis sibogae)

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• Influence of processing variables on protein quality and frozen storage stability of two commercially important species of squid (Loligo duvaucelii and Doryteuthis sibogae)
  著者:: Mohanan, P.
  出版事項: (2004)
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