Ritgerðir Effects of different processing methods on the physicochemical properties of heavily salted cod Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Minh Van Nguyen Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2011 ← CFD Modelling of Combined Blast and Contact Cooling for Whole Fish Section for Fluid Mechanics → Quality changes during seafood processing as studied with NMR and NIR spectroscopy
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