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Rainbow trout (Salmo irideus) produced in Finland. VII. CHANGES in the organoleptic quality and fatty acid composition during frozen storage
by
Varesmaa, E
,
Laine
,
J.J
,
Niinivaara, F.P
Published in
J Sci Agr Soc Finland
(1969)
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Einfluss der Pokellakebakterien auf die Eigenschaften gepokelten Fleisches
by
Laine
,
J.J
,
Niinivaara, F.P
Published in
Fleischwirtschaft
(1973)
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