Comparison of Volatile Flavor Compounds in Meat of the Blue Crab Using V-SDE and SPME Methods
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چکیده
منابع مشابه
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چکیده ندارد.
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ژورنال
عنوان ژورنال: Korean Journal of Fisheries and Aquatic Sciences
سال: 2006
ISSN: 0374-8111
DOI: 10.5657/kfas.2006.39.6.441