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Publisher: Elsevier

Volume 9, Number 6, June 1998

Quality control of frozen fish using rheological techniques
pp. 223-229(7)
Authors: Barroso, M.; Careche, M.; Borderas, A.J.

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Omega-3 fatty acid concentrates: nutritional aspects and production technologies
pp. 230-240(11)
Authors: Shahidi, F.; Wanasundara, U.N.

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Recent advances in the development of low-fat cheeses
pp. 249-254(6)
Author: Rodrguez, J.

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