COMPOSITION AND NUTRITIVE VALUE OF FRESH, COOKED, AND PROCESSED SWORDFISH1
- 1 September 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (5), 387-396
- https://doi.org/10.1111/j.1365-2621.1948.tb16636.x
Abstract
No abstract availableKeywords
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