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Studies on improved methods for processing salted-boiled fish and changes in nutrients and quality during thermal processing

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1. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382810

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:382810
Date	January 1988
Creators	Suparno
Publisher	University of Lincoln
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation