The variation in the content of trimethylylamine, tyrosine, peroxides and fat among specimens of mackerel.
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| Format: | Texto biblioteca |
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1960
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| Subjects: | MACKEREL, FATS, PEROXIDES, TYROSINE, FISH, PRESERVATION, MAQUEREAU, CORPS GRAS, PEROXYDE, POISSON (ALIMENT), CABALLA, GRASAS, PEROXIDOS, TIROSINA, PESCADO, PRESERVACION, |
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