Last edited by Faugami
Sunday, July 19, 2020 | History

1 edition of Identification of flavor components in Brazilian fish and shellfish and their changes during decomposition. found in the catalog.

Identification of flavor components in Brazilian fish and shellfish and their changes during decomposition.

Identification of flavor components in Brazilian fish and shellfish and their changes during decomposition.

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Published by Universidade de São Paulo in [São Paulo .
Written in English


Edition Notes

SeriesPublicação especial (Universidade de São Paulo. Instituto Oceanográfico) -- no.2
ContributionsNovak, Arthur F., Universidade de São Paulo. Instituto Oceanográfico.
The Physical Object
Pagination8 p.
ID Numbers
Open LibraryOL14382565M


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Identification of flavor components in Brazilian fish and shellfish and their changes during decomposition Download PDF EPUB FB2