Technical note: Amino acid composition of whole herring over the spawning season and during anaerobic storage at 2°C
- 1 October 1988
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 23 (5) , 521-524
- https://doi.org/10.1111/j.1365-2621.1988.tb00609.x
Abstract
No abstract availableKeywords
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