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| Sensory assessment of quality in fish and seafoods York, R.K.; Sereda, L.M. (1994). Sensory assessment of quality in fish and seafoods, in: Shahidi, F. et al. Seafoods: Chemistry, processing technology and quality. pp. 233-262
In: Shahidi, F.; Botta, R.J. (Ed.) (1994). Seafoods: Chemistry, processing technology and quality. first. Blackie Academic & Professional: Glasgow. ISBN 0751402184. viii, 342 pp.
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