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Development and application of a tyrosinase-based time-temperature indicator (TTI) for determining the quality of turbot sashimi

Crossref DOI link: https://doi.org/10.1007/s11802-017-3220-0

Published Online: 2017-08-12

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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