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Tetrazolium reduction test in relation to spices of fish, pH of the media and incubation peroid.

Moorjani, M. N. and Iyengar, J. R. (1957) Tetrazolium reduction test in relation to spices of fish, pH of the media and incubation peroid. Food Science, 6. pp. 203-205.

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Item Type: Article
Uncontrolled Keywords: tetrazolium reduction test, fish
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Nov 2014 07:04
Last Modified: 25 Nov 2014 07:04
URI: http://ir.cftri.com/id/eprint/5934

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