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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Oxidative quality and shelf life of meats

J I Gray1, E A Gomaa, D J Buckley

  • 1Department of Food Science and Human Nutrition, Michigan State University, East Lansing MI 48824, USA.

Meat Science
|November 9, 2011
PubMed

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