Science of Cookery
Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360
On Methods for Estimating the Freshness of Fish and Shellfish
Yoshio Yamamoto, Kinji Endo, Byoung Mo Cho, Yoko Kadowaki, Shigeyoshi Goto
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1968 Volume 1 Issue 2 Pages 100-103

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