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The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde
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Publication
The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde
Griffiths, Francis P.
Abstract
Type
open
article
thesis
Date
1932
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Thesis (M.S.)
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Name:
useofsmokeinprep00grif.pdf
Size:
2.14 MB
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Adobe PDF
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URI
https://hdl.handle.net/20.500.14394/45056
DOI
https://doi.org/10.7275/6871117
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