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  1. 1

    Quality changes in tilapia (Oreochromis niloticus) after delayed icing and subsequent storage in ice par Abduhasan, Fathma Saluan 1955-

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  2. 2

    Flavor changes during the storage of bangus (chanos, chanos Forskal) in ice and at -12.2oC par Beza, Carina G. 1954-

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  3. 3

    Quality changes in tilapia (Oreochromis niloticus) after delayed icing and subsequent storage in ice par Abduhasan, Fathma Saluan

    Publié 1985
    Livre


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  4. 4

    Post-mortem changes in the hypoxanthine content and non-protein nitrogeneous compounds of milkfish in relation to its sensory qualities par Santos, Leonor M

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  5. 5

    Flavor changes during the storage of bangus (chanos, chanos Forskal) in ice and at -12.2oC [microform] par Beza, Carina G. 1954-

    Publié 1979
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  6. 6

    Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal) par Banasihan, Erlinda T.

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  7. 7

    Quick frozen fish.

    Publié 1977
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  8. 8

    Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal) par Banasihan, Erlinda T.

    Thèse


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  9. 9

    Post-mortem changes in the hypoxanthine content and non-protein nitrogenous compounds of milkfish in relation to its sensory qualities [microform]. par Santos, Leonor M.

    Publié 1980
    Visual Material


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  10. 10

    Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal) [microform] par Banasihan, Erlinda T.

    Publié 1979
    Visual Material


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