Estimation of the freshness of canned salmon by means of the carbon dioxide value of the drained muscle tissue
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Analyst, 1945,70, 14-16
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Estimation of the freshness of canned salmon by means of the carbon dioxide value of the drained muscle tissue
F. Charnley, Analyst, 1945, 70, 14 DOI: 10.1039/AN9457000014
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