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Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish

The Effect of Preservation Processes on the Vitamin Content of Fish

Published online by Cambridge University Press:  28 February 2007

H. Dryerre  and
J. A. Lovern
J. A. Lovern
Affiliation:
Torry Research StationDepartment of Scientific and Industrial Research, Aberdeen
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Abstract

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Type
Meeting Report
Information
Proceedings of the Nutrition Society , Volume 2 , Issue 1-2 , March 1944 , pp. 100 - 120
Copyright
Copyright © The Nutrition Society 1944

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