CHEMICAL SIGNIFICANCE OF THE VOLATILE COMPONENTS OF SPICES IN THE FOOD PRESERVATIVE VIEWPOINT-IV

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1 January 1960

journal article
Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI

Vol. 26 (1) , 29-32
https://doi.org/10.2331/suisan.26.29

Abstract

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Keywords

Cited by 36 articles