Essays Oxidation processes and stability of frozen seafood Post author By admin Post date 11/06/2021 Author: Magnea Guðrún Karlsdóttir School: University of Iceland Type: Doctoral dissertation 2014 ← Inorganic and lipophilic arsenic in food commodities with emphasis on seafood → Bioactive sulfated polysaccharides from the sea cucumber Cucumaria frondosa and enzymes active on this class of biomolecules
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