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Effect of thermal processing on the biochemical constituents of green mussel (Perna viridis) in Tin-free-steel cans

Crossref DOI link: https://doi.org/10.1007/s13197-015-1757-8

Published Online: 2015-02-18

Published Print: 2015-10

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

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