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CONSUMER ACCEPTABILITY AS THE BASIS FOR DETERMINING THE CHILLED SHELF LIVES OF SMOKED PRODUCTS FROM THAWED HERRING AND MACKEREL.

Author(s) : BAIRD P. D.

Summary

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Pages: 1985-4

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Details

  • Original title: CONSUMER ACCEPTABILITY AS THE BASIS FOR DETERMINING THE CHILLED SHELF LIVES OF SMOKED PRODUCTS FROM THAWED HERRING AND MACKEREL.
  • Record ID : 1987-1053
  • Languages: English
  • Source: Storage lives of chilled and frozen fish and fish products.
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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